Wholemeal Choc Chip & Chunk Muffins

These are an all-purpose muffin. Looking for breakfast? Done. Afternoon tea? Got it covered. Just stumbled in from the bar at 2.00 in the morning and in desperate need of carbs? Hello... where's that glass of milk! (I'm still trying to decide if that makes it a late snack or early breakfast...hmmmmm?)  But for now, they're perfect TV watching fare for those of us faceplated on the sofa, ensconced in a madmen-a-thon.

Wholemeal Choc Chip & Chunk Muffins
adapted from The Newfangled Housewife
Makes 12

2 cups stoneground wholemeal flour
1 teaspoon baking powder
1/2 teaspoon bi-carbonate of soda
1/4 teaspoon salt
1 large egg
1/3 cup loosely packed brown sugar
1/4 cup melted coconut oil, cooled
3/4 cup buttermilk
1 1/2 teaspoons vanilla extract
1/2 cup dark chocolate chips
1/2 cup dark chocolate chunks

Preheat oven to 180 degrees C. Line a 12-hole muffin tin with paper liners. Combine the flour, baking powder, bi-carbonate of soda and salt in a bowl and mix to combine. Set aside.

In a large bowl, whisk together egg and sugar until smooth. Add the melted coconut oil, vanilla extract and mix well. Then add the buttermilk and whisk until combined. Stir in the dry ingredients mixing until just combined. Don't overmix the batter, or the muffins will be tough. Stir in chocolate chips and chunks.

Divide the batter evenly between the paper liners and bake for about 18 minutes. Let cool for a few minutes in the pan then either serve them warm, or allow them to cool on a wire rack for future gluttony.