1cupchocolate chips(I use both large chocolate chips and chocolate chunks)
Instructions
Preheat oven 400 degrees Fahrenheit
In a large mixing bowl, add the spelt flour, brown sugar, salt and baking soda. Mix ingredients with a dough cutter
Add the egg, milk, yogurt and olive oil. Mix with rubber spatula until just combined.
Add chocolate chips and fold in with a spatula. Be careful not to overmix
Line muffin pan with parchment paper cups
Spoon the dough into the cups. I fill the cups to the top
Place muffin pan into the oven and bake for 20 minutes until the tester comes out clean
Let muffins cool in pan for 5 minutes before removing them and placing them on a wire rack
Either eat one right away for the chocolate gooeyness or eat one later
Smile
Enjoy
Notes
Helpful tips
If you don't have spelt flour, a good substitute is all purpose, white flour.
I usually use brown sugar but I only had really dark sugar so I used cane sugar. Use whichever sugar you prefer.
I don't like to sift my dry ingredients together unless I really have to. Instead, I use a pastry blender to break up any chunks and to mix them together.
You don't have to use two different kinds of chocolate chips, but I love combining big 60% cocoa Ghirardelli chips and chocolate chunks.
Be careful not to over mix the batter. I mix just until almost combined before I fold in the chocolate chips.