Sour Cream Muffins

• 1 and 3/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg
• 1 cup sour cream
• 1/2 cup brown sugar
• 1/2 cup canola
• 1 teaspoon vanilla extract
• 2 large eggs
• 3/4 cup chocolate chips.
• 
  

1. Preheat oven to 350 F. Butter a 12-cup muffin tin.
2. In a medium bowl, whisk together the flour, baking soda, salt, nutmeg and chocolate chips.
3. In a separate bowl, whisk together the sour cream, sugar, oil, vanilla and eggs.
4. Pour the wet ingredients into a hole in the centre of the dry and mix until just incorporated (overmixing makes dense, dry muffins). 
5. Fill the muffin tins 1/2 to 2/3 full and bake for 25 minutes. A toothpick inserted into the centre should come out clean.

The original recipe is online HERE.

I made minor changes from it, baking the muffins 10 more minutes, adding chocolate chips, substituting brown sugar for the granulated, and using canola oil instead of coconut oil.