High-Altitude Breakfast by Nicole Hampton

Author:Nicole Hampton
Language: eng
Format: epub
Publisher: West Margin Press

MAKES 12 MUFFINS

23⁄4 cups all-purpose flour

1 cup granulated sugar

1⁄4 cup almond flour

13⁄4 teaspoons baking powder

1 teaspoon salt

1⁄2 cup whole milk

1⁄2 cup butter, melted

2 eggs

2 teaspoons vanilla extract

6 ounces dark chocolate, chopped

3 tablespoons coarse sugar

In a large bowl, stir together the flour, sugar, almond flour, baking powder, and salt. In a bowl, stir together the milk, melted butter, eggs, and vanilla extract until well blended. Pour the egg mixture into the flour mixture and fold together until almost mixed, but some pockets of flour remain. Then, add the chopped chocolate and stir until fully mixed and no flour pockets remain. Cover the batter with plastic wrap and let stand at room temperature for 30 to 45 minutes.

Preheat your oven to 400°F. Generously grease a 12-cup muffin tin, or line the cups with paper liners.

Divide the batter evenly among the muffin cups—they will be fairly full. Sprinkle the tops with the coarse sugar and bake until golden brown and a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes.

Let the muffins cool and enjoy!

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