Ingredients
1 3/4 cups flour
1/4 cup toasted wheat germ (found in cereal aisle, sold in a jar)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups milk chocolate chips
1/2 cup GOLDEN BLOSSOM HONEY
1/2 cup creamy peanut butter
2 large eggs
1/3 cup vegetable oil
1/4 cup brown sugar
1 teaspoon vanilla extract
Streusel:
1/2 cup brown sugar, packed
3/4 cup flour
6 tablespoons cold butter
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 400°. Line 12 muffin cups with paper liners.
In a medium bowl whisk together flour, wheat germ, baking soda, salt and chocolate chips.
In a large bowl combine remaining muffin ingredients. Beat with an electric mixer until well combined. Add dry ingredients and mix to just combine. Divide batter between 12 lined muffin cups.
Place streusel ingredients into a small food processor and process until crumbly. You can combine these ingredients using your fingers if you do not have a processor.
Spoon the streusel topping over muffins. Bake for 20 minutes or until muffins test done. Remove to a rack to cool.
Yields: 12 muffins
In a medium bowl whisk together flour, wheat germ, baking soda, salt and chocolate chips.
In a large bowl combine remaining muffin ingredients. Beat with an electric mixer until well combined. Add dry ingredients and mix to just combine. Divide batter between 12 lined muffin cups.
Place streusel ingredients into a small food processor and process until crumbly. You can combine these ingredients using your fingers if you do not have a processor.
Spoon the streusel topping over muffins. Bake for 20 minutes or until muffins test done. Remove to a rack to cool.
Yields: 12 muffins
