After recently making Greek yogurt for the first time with my Instant Pot, I found myself with a container full of whey. I’ve never been in this position before, so I turned to Google and settled upon making a batch of Wheat Whey Chocolate Chip Muffins for my soon to arrive house guests.
The batter mixed up quickly and easily, especially with my GIR: Get It Right Spatula.
I filled each silicone baking cup with the batter. I love these reusable muffin liners and use them for baking and freezing alike, no greasing necessary.
I topped off each muffin with sugar for a streusel-like experience.
And, no Whey! The whey way outperformed my expectations. The muffins were moist and delicious and our guests finished them off as breakfast and snacks throughout the week. I’m so glad I explored using a new ingredient.
Happy baking with Whey! Please don’t hesitate to weigh in with your own ways of baking with Whey!
- 1 cup whole wheat flour
- 2 1/4 cup all purpose white flour
- 1 cup brown sugar
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 3/4 cup chocolate chips
- 1 teaspoon vanilla extract
- 1/3 cup canola oil
- 1 1/2 cups whey or buttermilk or yogurt (regular or greek)
- coarse white sugar for topping optional
Preheat the oven to 400°F.
In first bowl, combine all dry ingredients, including chocolate chips.
In second bowl, whisk together wet ingredients: whey, oil, and vanilla.
Pour wet ingredients into the dry ingredients and stir to combine.
Fill muffin cups 2/3.
Sprinkle the tops of the muffins with the coarse sugar, if desired.
Bake the muffins for 18 to 20 minutes. Insert a toothpick into the center of a muffin. If it comes out clean, muffins are fully baked.
Cool and serve warm or at room temperature.
Adapted from King Arthur Flour.