Chocolate Chocolate Chip Muffins

I’m not sure if you are a chocolate lover like I am, but any recipe that has the words chocolate and chocolate written side by side makes me very happy and excited.

Chocolate_Chocolate_Chip_Muffins

My biggest hint on this recipe is to use sour cream instead of milk. (The recipe lists either one.) Sour cream makes these super moist.

This recipe is a definite family favorite. They taste amazing with a glass of milk or a cup of coffee!

Chocolate Chocolate Chip MuffinsYum

1 1/2 cups whole wheat flour
1/3 cup sucanat
1/4 cup cocoa powder
1/2 teaspoon sea salt
1/2 teaspoon baking powder
1/4 cup melted coconut oil or butter
2/3 cup milk or sour cream
1 egg
1/4 cup chocolate chips (I recommend these organic chips without soy lecithin)

Stir together dry ingredients. Mix in coconut oil, milk and egg. Fold in chocolate chips. Scoop into 9-12 paper lined muffin tins. Bake at 400° for 20  minutes. Makes about 9 muffins. (I double the recipe for my family of six.)

Chocolate Chocolate Chip Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 9 muffins
Ingredients
  • 1½ cups whole wheat flour
  • ⅓ cup sucanat
  • ¼ cup cocoa powder
  • ½ teaspoon sea salt
  • ½ teaspoon baking powder
  • ¼ cup melted coconut oil or butter
  • ⅔ cup milk or sour cream
  • 1 egg
  • ¼ cup chocolate chips
Instructions
  1. Stir together dry ingredients.
  2. Mix in coconut oil, milk and egg.
  3. Fold in chocolate chips.
  4. Scoop into 9-12 paper lined muffin tins.
  5. Bake at 400° for 20 minutes.

If you have some good quality coconut oil, I highly recommend using it in this recipe. The coconut flavor with the chocolate is SO GOOD.

How about Chocolate Chip Bread?

Don’t mind if I do. Indeed, you can also make this recipe into a quick bread instead of muffins. Just spread the batter into a buttered loaf pan and bake at 350° for 50 minutes! Get all the details here.

chocolate_pumpkin_bread_2

Comments

  1. Tracy Compaan says

    I had a craving for chocolate chip muffins last week, and just went on line for a recipe, but these, I think I would appreciate even more!

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  2. DorthyM says

    Showing my ignorance here but what exactly is sucanat and can I substitute sugar? Jim is rather picky about using “real” sugar.

    [Reply]

    Laura Reply:

    Sucanat is dehydrated cane sugar juice, a very natural and unprocessed form of sugar. But yes, you can definitely substitute sugar or brown sugar in the recipe one for one!

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  3. carmen says

    Thanks for sharing the recipe, can’t wait to try them. I had been seeing these on your menu plan a few times and looked for the recipe. They look yummy!

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  4. Therese Bradley says

    My son loves the chocolate muffins (cupcakes?) from Costco. I’m happy to have a healthy alternative. Does whole wheat pastry flour work? I know my son will eat this – he is super super picky.

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    Laura Reply:

    Yes, whole wheat pastry flour will work for these!

    [Reply]

    Danielle Reply:

    Where do you find whole wheat pastry flour? I just saw bread flour for the first time yesterday lol.

    [Reply]

    Laura Reply:

    Pastry flour is made from SOFT wheat…so if you grind it yourself, you’d make pastry flour using soft wheat.

    But, if you don’t have a grinder…the only source I know for pastry flour is Azure Standard. I’m SURE there are other place, I’m just not as familiar with these sources. I almost never use pastry flour.

    Sherry Reply:

    I get my whole wheat pastry flour – Bob’s Red Mill. I know both health food stores in our town carry it, but you should be able to order online too.

    Danielle Reply:

    Thanks Laura and Sherry! I know our local grocery store has SOME Bob’s Red Mill, (comes in a plastic, cellphane bag?), I think everything BUT pastry flour.

    I wanted to check out tea tree oil.. the smallest bottle was over $7! I know Azure is cheaper, but by the time I order other stuff, and all I wanted was ONE thing lol.

    I’ll have to check Amazon… and see if it works out better even w/shipping.

  5. says

    I bet they would still be really good without the chocolate chips (not as good, but still tasty). I have some organic cocoa powder I can use.

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  6. Tiffany says

    I just made these!! How do you keep your chocolate chunks from melting?? I used them in cookies as well and they melted everywhere!! Love your website-keep up the good work all around!

    [Reply]

    Laura Reply:

    Yeah, they often do just melt everywhere. I wish there was a trick to keep them from doing that. :(

    [Reply]

    Danielle Reply:

    freeze them first?

    [Reply]

    Danielle Reply:

    the chips that is, not the muffins lol.

    Tiffany Reply:

    Coconut oil melts at 76 degrees I think so even if they were frozen they would surely reach that temperature in the oven. Drats!!!

    Danielle Reply:

    Well I was thinking if they were frozen first, it would take longer to heat up. (well MAYBE another 30 seconds longer lol)

    ok, i googled this.. to prevent the choc chips from melting.. use larger chunks, and then coat the chunks in flour before adding to the batter. Also add the chunks last.

    The reason they melt… they hit the bottom of the pan and they melt.

  7. says

    What a great recipe – thank you! I purchased some sucanant the other day (Wholesome Sweeteners – the brand you recommend/link to). My question: do you need to grind it before baking with it? probably a dumb question but I’m new to this! Thanks.

    [Reply]

    Laura Reply:

    No, you can just use it as is. (not a dumb question at all!)

    [Reply]

  8. says

    I’m up late tonight, cant sleep… and thought I would make some muffins for my kids to have for breakfast in the morning. I opened up my blog, and what do I find? A recipe for Chocolate Chocolate Chip Muffins! I just took them out of the oven and can’t wait to try one.

    [Reply]

  9. says

    Ohhh, chocolate! Now this is something healthy that I know myself, dh and kids will gobble up! LOL! :D Not to mention I’m a chocoholic!

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  10. says

    YUM!!! Can’t wait to make these! I think I will try making them in my mini loaf pans to give away. I have a question, where do you purchase sucanat? I use raw sugar. I want to switch to sucanat, but it is so expensive and I don’t know what would be a reasonable amount to spend on it.
    Thank you for your help and for your blog!

    [Reply]

    Laura Reply:

    I get sucanat through Amazon or my food co-op, Azure Standard. The best deal I’ve been able to get is $1.53/pound. Pricey, but SO much healthier. I just find I bake sweets less often!

    [Reply]

  11. says

    Oooo ooo! I have an idea. I can use my organic coconut flakes in here! Yummy! They just came yesterday. Laura, you’re rubbing off on me :)

    [Reply]

  12. Danielle says

    Can I substitute rapadura (spelling?) for the sucanat? Which is healthier? I currently have the rapadura but am willing to replace it with sucanat when I am out?

    [Reply]

    Laura Reply:

    Yep, rapadura and sucanat are actually the same thing. Rapadura is just a name brand for sucanat!

    [Reply]

    Danielle Reply:

    Thank you so much for your recipes and great info. I really enjoy your blog.

    [Reply]

  13. Tiffany says

    Laura I don’t know what happened but mine came out awful!! They were hard as a rock after they cooled!! I am a daily baker so pretty sure that’s not the issue…please tell me you forgot an ingredient or an amount was off?! :) Mine didn’t look like the picture either :(

    [Reply]

    Laura Reply:

    Yikes! I have no idea! I looked over my ingredients listed several times and they are correct. Then, I made them again LOOKING at the recipe I wrote (instead of just from my head!) and they turned out fine for me. I use freshly ground whole wheat flour…maybe that’s a difference? Not sure your source for whole wheat flour. I’m bummed that they didn’t turn out for you!! :(

    [Reply]

    Leah Zealand Reply:

    I just made these and mine too were very hard and did not rise into a nice muffin. So sad, I was hoping I did something wrong.

    [Reply]

    Laura Reply:

    Well, I am just stumped. And bummed that has happened to several of you. I know it’s silly, but I just get discouraged when one of my recipes doesn’t work for someone. :( I wish I could come to your houses and trouble shoot. Because we’re talking about chocolate here. We MUST find a way to make it work!! :)

  14. Carissa in KS says

    I just took these out of the oven to take to a friend’s tomorrow. They are wonderful! Thanks for the recipe.

    [Reply]

  15. Amber Cooper says

    Do you need to soak the grain? Or would that ruin the recipe?

    [Reply]

    Laura Reply:

    I SHOULD be soaking the grain on these…I tend to get lazy about muffins. I think if you substitute buttermilk or yogurt for the milk and mix the flour with buttermilk and coconut oil…then add the remaining ingredients, it should work okay!

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  16. Sue says

    Hi Laura,

    Do you have any idea how to make these gluten free? They look yummy!!

    [Reply]

    Laura Reply:

    No, I really don’t. I tried making them with coconut flour once, but it didn’t work very well. I was bummed.

    [Reply]

  17. Tracy says

    All of your recipes look delicious and I want to try them all so my question is, can we buy all of these ingredients that I can’t pronounce and still stick to a low budget (and where in a place like northern colorado)? Do you all coupon, etc. while eating this healthy because I would love to make things like this and eat non-processed foods, have a freezer-day, etc. if I could still have a budget of $40/week in groceries (toiletries included).

    [Reply]

    Laura Reply:

    I know for sure we couldn’t eat for $40/week and still eat all the healthy foods we feel are important to eat. We are a family of 6 (five males), so we go through a LOT of groceries. We feel eat very frugally, I make almost everything from scratch to cut down costs. You can read more about where we get our food, how much we spend and why we feel like eating healthy is important in these series: http://heavenlyhomemakers.com/category/getting-real-with-food

    http://heavenlyhomemakers.com/category/feeding-the-family

    http://heavenlyhomemakers.com/category/our-healthy-eating-journey

    [Reply]

  18. says

    OK, I linked to these forever ago on my weekly roundup and am finally getting around the net to leave comments. Where does time go??? I also linked to your sweeteners post. Good stuff! My post is here. Thanks!

    [Reply]

  19. says

    I just found out I am allergic to wheat…do you have any idea what proportion of wheat flour substitutes (rice flour, buckwheat flour, etc.) I would use in place of 1 and a 1/2 cups whole wheat flour???
    Thank you so much!!!

    [Reply]

    Laura Reply:

    I’m sorry I’m not very familiar with alternative flours. I did try making these with coconut flour, but with little success. Maybe other readers will see this and offer suggestions!

    [Reply]

  20. Christy says

    We are watching our weight these days and was wondering if anyone know how many caloies these might have?

    [Reply]

    Laura Reply:

    Ooh, I’m sorry…I have no idea. Don’t you love it when I’m helpful like that?

    [Reply]

  21. says

    Gluten free — You can search online for GF blogs. I subscribe to http://glutenfreegoddess.blogspot.com/ & http://www.elanaspantry.com/ which are both good, whole-food type blogs. Elana uses agave nectar in many recipes, but we do not use that in our house.

    [Reply]

    Jessica Reply:

    I guess I could’ve said that you can easily substitute gf grains mixed with bean flours to make gf flour. There are probably conversion sites, but I do it all the time. You also may need to add something like xanthan gum or ground flax seeds to bind it together since there is no gluten to do that.

    [Reply]

  22. Brandi says

    Thank you for sharing this recipe. I made them last night and they are so good! Good for dessert too!

    [Reply]

  23. says

    I just threw mine in the oven. I made mine Chocolate coconut muffins though. Added shredded coconut instead of chocolate chips.

    [Reply]

  24. says

    Just made these and really liked them. However, they didn’t rise at all and were a little hard. They definitely weren’t pretty! Lol! I thought when I was mixing them up that they were pretty dry. Most other muffins I’ve made had kindof runny batter. Maybe if I added more milk to the recipe they would be less dry? Anyways, thanks for the recipe. I’ll totally be making these again, pretty or not! :)

    [Reply]

    Laura Reply:

    I’m assuming you remembered to add the baking powder?! :) Otherwise, I have no idea. Others have shared that these muffins haven’t worked well for them either, so it isn’t just you, but for the life of me, I can’t figure out why the recipe isn’t working. I’ve made it over and over and it always works. Hmmm..

    [Reply]

    Jennifer Reply:

    So I’m about to show my ignorance here but…..do you have to adjust for altitude when baking? I know on boxed mixes there is always an adjustment for that. I have no idea what your altitude is but thought it might make a difference since I live in GA. Just trying to brainstorm. :)

    [Reply]

    Laura Reply:

    I’m in Nebraska, land of no alititude, so yes that could make a difference. Also, I use freshly ground flour which may make a difference too.

  25. Jennie says

    I made these today and they were marvelous! My 2 year old son really enjoyed them (and so did his mom). Thanks for the great recipe!

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  26. Marianne says

    Yum! I read all the comments before baking and was hoping they would rise properly and be somewhat soft. I followed the recipe exactly, the only exception is I do not have a wheat grinder, I used King Arthurs white whole wheat flour. I also used a large muffin tin, so the entire recipe was used for 6 muffins. They are delicious, they dense, but certainly not hard.
    Very yummy! Your recipes are great!!

    [Reply]

  27. Sjondi says

    My daughters (5 & 3) and I just made these and they look like the picture!! If you change the oil to something less flavorful (or use butter) and add a very small amount of peppermint extract, they’re super yummy, too. Thanks for the recipe!!!

    [Reply]

  28. Tracy N. says

    I made these this morning with Bob’s Red Mill Gluten Free All Purpose Flour and they were delicious!!! My 3 and 5 y/o loved them.

    [Reply]

  29. says

    The little one and I made these last night and they turned out a bit hard but more importantly, burned on the bottom! I think I’ll try them at 350 next time.

    [Reply]

    Laura Reply:

    Huh. I wish I could figure out why this recipe always works for me…sometimes works for others…and doesn’t work for a few. Very strange indeed. Yes, try 350. These are CHOCOLATE! We NEED them to turn out!!! :)

    [Reply]

    Bernadette Reply:

    I know people were posting on here about these last year, but I might have an answer as to why they are turning out for some and not others. The difference is most likely those who are milling the wheat vs those who are using flour from a store. When you mill the wheat it is more like a freshly sifted flour so when you are measuring you are getting less “flour” per cup than if you are using flour from a bag. So, if you are using said flour from a bag, either sift first then measure of use 3/4 a cup per cup called for.

    Also, I was curious, why avoid soy lecithin? I cannot find it in any of your posts, but I am sure there is a reason, and I don’t really know what it is either, I guess if I did maybe I would just “know” ew- don’t eat that! Reason I ask is the company I purchase my wheat from sells it and reccommends putting it in your bread- so I just assumed it must be ok LOL… guess I should have done some research!

    [Reply]

    Laura Reply:

    I avoid soy anything because it’s just not good for us unless it’s fermented (like fermented soy sauce).

    It’s a tough thing because soy is touted as being SO healthy. It’s genetically modified, highly processed and very difficult to digest.

  30. says

    I convinced my mom to let me make these! They looked so good!! Until I realized I had used buckwheat flour instead of spelt flour by mistake! Just a hint not to use that flour!

    [Reply]

  31. Allison says

    We live in a place without wheat flour so I have been doing a white flour/wheat germ combo, but today I did not have much white flour and didn’t feel like going to the store, so I used 1 and 1/4 cups oatmeal, 1/4 cup wheat germ and 1/4 cup white flour and they tasted great. I also had to replace the butter with olive oil and sucanat with white sugar. We do what we can.

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  32. Cheryl says

    For everyone having trouble with hard/heavy muffins, you may want to start measuring your flour by weight instead of volume. It is very easy to get too much flour when you scoop it up by the cup, or even when you dump it into a cup by the spoonful, as flour packs quite easily. It is especially helpful when using whole wheat flour as it is heavier than white flour by volume as a rule. One cup of flour is about 120-125 grams (about 4-1/4 to 4-1/2 ounces).

    Laura, how do you measure your flour? Do you have a kitchen/food scale by which you could measure it? It would be helpful to know how much a ‘Laura’ cup of whole wheat white flour weighs (grams are more precise than ounces) and then have those having trouble make the recipe again using that weight.

    Short of weighing the flour, they could maybe start by using 1/8 – 1/4 cup less flour and see if it works better for them.

    [Reply]

    Laura Reply:

    I measure it by the cup, not with a scale. Yes, I think it might work better for some using slightly less flour. :)

    [Reply]

  33. Jenny says

    These look amazing, but it is just my husband and I (for now) and I feel like they would go stale before we could enjoy them all! Would these be good in the freezer?

    [Reply]

    Laura Reply:

    Yes, these will freeze just fine!

    [Reply]

  34. Julie DiMinico says

    Delicious. My Daughter (3) mixed them and i poured and she was so proud of herself to make something so yummy. Thanks

    [Reply]

  35. Leigh says

    Made these for breakfast this morning. Yumm! I used the homemade chocolate chunks. They did melt but that just made them yummy. I did toss the chunks in flour like a previous poster suggested. I used sucanat in the chunks but regular sugar in the muffins. We haven’t quite gotten used to the strong flavor of sucanat just yet. Baby steps right!

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  36. says

    I have made these several times using freshly ground spelt instead of wheat flour. They did seem a bit dry and super dense, but we liked them anyway. Today I added extra milk. They were much more moist and rose, which they didn’t do before. I think the problem is too much flour or, since I live in the desert, more liquid is needed. We sure love them!

    [Reply]

  37. Erin says

    We’re having these with our breakfast this morning. Yum! The virgin coconut oil works very well for this recipe, thanks for the tip. I think the chocolate tones down the strong coconut flavor the virgin oil usually gives off. I did change out the milk for buttermilk and the baking powder for baking soda (for soaking purposes). Worked well and they puffed up nicely. I like the subtle sweetness of these compared to the overwhelming sweetness of the Costco muffins. Will try using honey next time.

    For those who are getting dry muffins* I might suggest shortening the cook time. That’s usually the #1 issue I have with baked items turning out dry. Maybe add a bit less flour than the recipe calls for too. Wheat flours vary in their moisture content quite a bit so it’s hard to have an exact measurement for every wheat flour out there (unlike the overly processed white flours). This is especially true for those that grind their own wheat and how fine their machine gets the flour often varies the amount of flour needed. If the recipe doesn’t work out the first time, make adjustments and try it again.
    *for moist muffins, try adding some grated zucchini!

    [Reply]

  38. Linnea says

    I think the problem some people are having is with store-bought flour. I tried these and they turned out hard as rocks! I was so disappointed. Because I’m making them for my Bible Study tomorrow, I decided to do them again, and since I only have store-bought flour, I just used 1 cup instead of 1.5 cups. And they’re wonderful! Perfect and soft. Thanks for sharing!

    [Reply]

  39. says

    Made these yesterday and they were really tasty but really dense & dry. I used coconut oil & white whole wheat flour. I even added a little applesauce to thin them out a bit. I was thinking of adding another egg but didn’t want to mess them up. They only needed to bake for about 15 minutes, too. Any thoughts?

    [Reply]

    LindseyforLaura@HHM Reply:

    I wish I knew what to say…but I have no idea why that happened. Usually when something is dry it may have cooked for too long, but at only 15 minutes, I doubt that is it. I wonder if using less flour next time would be better. Maybe there was just too much. :)

    [Reply]

  40. Connie says

    I have used this recipe for two years and my family loves it. I am almost ready to try using the whole foods you suggest. That is a bit scary to me.

    I want to thank you for the work you are doing here. You have been a great help to me as I’ve transitioned from a working mom to a stay at home mom. Your walk has inpired me! May God bless you ten fold.

    [Reply]

  41. Brenda says

    I made these muffins and swapped out the cocoa for carob powder. They still came out great! My kids love them! Thanks for the recipe.

    [Reply]

  42. Tammy says

    I just made a double batch using coconut flour & oil. I had to add extra milk as it was VERY dry/crumbly. After almost doubling the liquid, it is still pretty dry looking. I’m praying it will cook properly. This is my first attempt to make anything like this from scratch (other than banana or zucchini bread). I’m not sure if this is how it should be, or if I did something wrong. Any ideas??
    BTW – it came out a crumbly mess from cooking also.

    [Reply]

    Tammy Reply:

    I should also say, I did melt the coconut oil before adding it in….

    [Reply]

    LindseyforLaura@HHM Reply:

    I wish I knew why it does that sometimes. I tried waffles with it once, and that did not go over well. It was a bad science experiment gone wrong. I kept adding milk and it kept absorbing the milk! I would just recommend sticking to whole wheat flour on this one. :)

    [Reply]

    Tammy Reply:

    A friend told me that when substituting coconut flour you use approximately 1/3 the amount as regular flour. I can’t remember why…but she also advised if making something with coconut flour to find it as the flour ingredient in the recipe because it is a very difficult flour to bake with. :-) Lesson learned for me! ;-)

    Robyn Owens-Miille Reply:

    Coconut flour takes a LOT more moisture than any other flour. you cannot just substitute it equally in recipes.

    [Reply]

    Cynthia Reply:

    I have not used coconut flour to bake, but in addition to baking and cooking everything from scratch, I also enjoy growing many different types of orchids. Now many of you are probably wondering what orchids have to do with baking…well, I know that when I have an orchid that requires a great deal of humidity and requires a growing medium that requires constant moisture I grow them in coconut fiber to maintain the level of humidity needed. Each coconut grain can hold up to 8-9 times its own weight in water and still maintain 22% air even when fully saturated. So I would imagine trying to use coconut flour in place of regular flour would really require some thought and calculation.

    [Reply]

  43. Deanna says

    can I use unsweetened applesauce instead of the sweetener?

    [Reply]

    Laura Reply:

    I haven’t tried that before so I’m not sure how it would work, but you could give it a try!

    [Reply]

  44. Melinda McCormick says

    Hi Laura,
    LOVE your recipes. I haven’t tried this yet but recently have been substituting honey and/or banana for sucanat – what do you think about that in this recipe? When I get the chance to try this I’ll let you know:)
    Thanks for all you do – saves me so much time in the kitchen experimenting on my own.
    Melinda McCormick

    [Reply]

    LindseyforLaura@HHM Reply:

    That sounds like it could turn out delicious!

    [Reply]

  45. Julia says

    Thank you for this recipe! I just recently got a grain mill and have been eager to experiment with new recipes using whole wheat flour. I followed the recipe exactly, using butter because its what I had on hand. I would say they’re good to just okay. Anything with chocolate chips gets eaten up in our house, however the muffin itself was more dense than I would typically prefer… maybe I just need to get used to the taste of 100% whole wheat?

    [Reply]

    Jamie Garcia Reply:

    “maybe I just need to get used to the taste of 100% whole wheat?”

    That is exactly what I had to do when I switched to 100% ww.

    I don’t grind my own flour (yet), but I buy the ww pastry flour from
    Bob’s.

    Maybe the finer the flour the better the baked goods?

    [Reply]

  46. Miki says

    I have read through the posts here and see that some have had the same issue I have had with them being hard and extremely dry. The mix was very dry before I baked them. I use wheat flour that I mill at home so it is fresh. Since many of the posts are from a while back I was hoping that maybe someone has come to a conclusion on why this has happened to some of us. I know we would love them if I could figure out the problem. Thanks for your help.

    [Reply]

    LindseyforLaura@HHM Reply:

    I would try using a little extra milk…hope that helps!

    [Reply]

  47. Amber Dawn says

    I’ve been making these for several months now, and we love them! I usually use closer to 1 cup of milk and 1/2 cup of chocolate chips (hey, I’m a chocoholic! lol). They are definitely more dense than if I’d use all-purpose flour, but that’s what I’m used to with whole wheat… and they’re moist and delicious! I eat these for breakfast, dessert, snack, just because… ;) Love them!

    [Reply]

  48. Natalie watson says

    I noticed you mentioned the chocolate chips you linked to were organic…however enjoy life is not an organic cocoa butter provider.

    I would be interested in something on HH about fair trade ingredients. An issie thats become heavier on my heart. I just cant stand the idea of us paying a lower price for good food at the expense of yrafficked children. :-(

    I havent ever purchased from Azure before but I did notice the other day that they offer 10lbs of organic fair trade soy free etc for just over 50 dollars. That makes me want to buy from them alone!

    [Reply]

    Natalie watson Reply:

    and by issie mean issue…and by yrafficked i mean trafficked

    [Reply]

    Laura Reply:

    You may want to check these out: http://heavenlyhomemakers.com/bulk-soy-free-chocolate-chips-at-amazon-and-upcoming-peanut-butter-cup-recipe :)

    [Reply]

  49. Tiara says

    I made these this morning and they are perfect. Not too sweet, but sweet enough when you get a few chocolate chips! My 2 year old calls them cookies, so that works for me. :) Thank you so much for your recipes!

    [Reply]

  50. Cheryl M says

    Could you also replace milk with plain yogurt? I know when we were in Japan and had “tacos” with our host family, they used plain yogurt instead of sour cream…

    [Reply]

    LindseyforLaura@HHM Reply:

    That would be delicious!

    [Reply]

  51. Allison Morrison says

    Laura!
    I love your recipies, but everything I make with the WW flour comes out dense/hard, so much so, by people won’t eat it :( Any suggestions as to what I could possibly be doing wrong? Should I start out mixing WW and white flour?
    UGgghhh…so frustrated! I really want to make healthy foods for my family, but feel like I’m wasting money with flour!
    Thanks

    [Reply]

    Cheryl Reply:

    I have had similar experience…

    I like the idea of many of the recipes, but I haven’t found that my boys (5 & 7) will eat many of the bread/dough recipes because they are so dense (the doughs…not my boys :)

    [Reply]

    LindseyforLaura@HHM Reply:

    You could always try mixing in white flour to start just to get everyone used to whole wheat. If you are using store bought that can have an effect on how dense things turn out too. I usually lessen the flour by 1/8th to 1/4th cup just so things aren’t so heavy. I think it happens because the flour isn’t ground as fine as when it is done fresh.

    [Reply]

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