Sunday, June 16, 2013

Chocolate Chip Muffins

I believe almost everyone loves choco chip muffins. The more chocolate chips, the better. I personally prefer fruit filled muffins but hubby and baby love chocolate chips so this time around, I decided to make chocolate chip muffins for breakfast. I found this amazing muffins recipe and made Blueberry Muffins. I used the same recipe, twisted it a bit and made these muffins. Give it a try especially if you have little ones or grown ups who are little at heart! And be prepared to get all the accolades in the world for making them these babies!

Here’s how I made it.

Chocolate Chip Muffins
1 cup plain yogurt (regular or low fat)
1 large egg, lightly beaten
1/4 cup canola or corn oil
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 cup granulated white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups chocolate chips
1 cup chopped walnuts(optional)
1 tbsp orange zest

How To:
Preheat oven to 375 degrees F.
Position rack in center of oven.
Butter or line 12 muffin cups with paper liners.
In a large measuring cup or bowl whisk together the yogurt, lightly beaten egg, oil, and vanilla extract.
In another large bowl whisk together the flour, sugar, baking powder, baking soda, orange zest, walnuts and salt.
Remove 1 tablespoon of the dry ingredients and toss it with the chocolate chips.
With a rubber spatula, fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined.
Gently stir in the chocolate chips.
Do not over mix the batter or tough muffins will result.
Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop.
Place in the oven and bake for about 15 - 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

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