LEBUS' CHOCOLATE CHIP MUFFINS
Note: one person who tried this recipe said the muffins were way too dry.
Consider yourself warned.
CHOC-MUFFINS-2 - Huge, Hearty Chocolate Chip Muffins
One of the well-known food trucks on the University of
Pennsylvania campus during my undergraduate days was an old
painted school bus called LeBus. In addition to serving
wonderful soups, salads, and sandwiches they often had these
huge, delicious chocolate chip muffins. A few years ago, the
LeBus owners abandoned the old school bus for a more upscale
restaurant of the same name across the street from where the
bus used to be parked. Although their menu expanded, it was
never quite the same. Before I graduated, I made sure to get
their muffin recipe. These muffins are hearty, unlike the
supersweet, fluffy chocolate chip muffins usually sold in
INGREDIENTS (Makes 12-18)
5 2/3 cups
unbleached flour, (use all white or up to half
11/3 cups sugar
4 tsp baking soda
2 1/2 tsp salt
1 tsp cinnamon
1/2 cup rolled oats, (not instant)
1 2/3 cups
2 large eggs
1/3 cup vegetable oil
3 Tbsp orange juice concentrate
2 cups buttermilk
2 1/2 oz evaporated milk (about one-half of a small can)
(1) Preheat oven to 350 deg. F. Line muffin tins with
paper liners, or grease the tins with solid veget-
(2) In a medium size bowl, sift together: flour,
sugar, baking soda, salt, and cinnamon. Stir in
(3) In another large bowl, beat eggs with oil. Stir
in orange juice concentrate, buttermilk and eva-
porated milk until well blended.
(4) Gradually add dry ingredients to wet, mixing until
all dry ingredients are absorbed. Don't overbeat.
The batter will be fairly thick. Fold in the
(5) Fill muffin tins to heaping. These muffins are
supposed to be really BIG! Even with the tins
heaped full of batter, you may have extra. Make
some more muffins, or bake the extra in a loaf
(6) Bake for about 40 minutes, or until a toothpick
inserted in the center of a muffin comes out
clean. Serve warm.
The original recipe given to me by one of the LeBus workers
was for 6 dozen muffins. I basically just divided the recipe
by 6, which seemed to work fine.
The batter works well if baked in loaf pans instead of muf-
fin tins. You probably need to bake the loaves longer; use
the toothpick test for doneness.
Difficulty: moderate (take care not to overmix). Time:
15-20 minutes preparation, 40 minutes baking. Precision:
Measure the ingredients.
Sharon E. Perl
M.I.T. Laboratory for Computer Science, Cambridge, Massachusetts
Copyright 2000 Ken Shirriff