Chocolate Chip Muffins w/ Whole Wheat Flour and Wheat Germ

       I LOVE MUFFINS!! Muffin tops, muffin bottoms, fresh out of the oven or stored for a quick grab and go breakfast - I could seriously eat three at a time. I used to love getting the bakery muffins that are huuuuge, dense, sweet and loaded with fat and sugar (more like a cake than a breakfast food), but if you're gonna indulge on a muffin, you might as well go big and treat yourself. This recipe is one that I have altered to include whole wheat flour and wheat germ, to make it at least a little bit healthier - but you'd never know it. I also use brown sugar as well as white and that really gives it a nice flavor.

       They're definitely one of the best chocolate chip muffins I've ever made and I'm sure those who've eaten them would agree. I'll have to try it with blueberries or other additives sometime soon!

Chocolate Chip Muffins w/ Whole Wheat Flour and Wheat Germ

Ingredients*:

1 cup all purpose flour

3/4 cup whole wheat flour

2/3 cup wheat germ

2 tsp baking powder

1/3 cup sugar

1/3 cup brown sugar

1 stick butter (half cup) melted

1/2 tsp salt

2 eggs, lightly beaten

2/3 cup milk

1 tsp vanilla

1 1/2 cup chocolate chips

Directions:

Preheat oven to 400 degrees and grease 12 muffin cups. Mix together flour, baking powder, sugars, wheat germ and salt. In a separate bowl slowly mix together milk and melted butter. Add eggs and vanilla. Make a well in dry ingredients, pour in milk mixture and stir until just combined. Fold in chocolate chips and fill muffin cups. Bake for 15-17 minutes. 

*If you want to reaaaaally treat yourself, before baking, top the muffins with this mixture:

1/4 cup sugar, 2 tbsp flour, 2 tbsp butter, 3/4 tsp cinnamon

Or be creative...try adding nuts, coconut or dried fruit!