CHOCOLATE CHIP MUFFINS WITH YOGURT RECIPES

Steps:

• Preheat oven to 375°F. Line a muffin tin with 12 muffin liners and spray with oil.
• Mix flour and baking soda with a whisk in a medium bowl.
• In a large bowl with a hand mixer, mix and cream the butter and sugar on medium setting for about 2 minutes.
• In a small bowl, beat the egg whites and vanilla with a whisk, add to bowl with butter/sugar mixture.
• Mix in the yogurt, then flour mixture and mix on low speed until combined, 1 minute.
• With a spatula, fold in the chocolate chips and spoon to lined muffin tins about 3/4 filled (I used an ice cream scoop).
• Bake at 375° or until a toothpick inserted in the center comes out clean, about 16 to 18 minutes. Let cool before eating.

Steps:

• Preheat the oven to 400 degrees F (205 degrees C). Line 12 muffin cups with papers.
• In a small saucepan over low heat, melt the semisweet chocolate together with the butter. Let stand until cooled, about 10 minutes.
• Lightly beat the egg. In a small bowl, stir together the chocolate-butter mixture with the buttermilk, sugar, egg, and vanilla, until blended well.
• In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the mini chocolate chips. Spoon the batter into the lined muffin cups.
• Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack. Serve warm or cooled; can be frozen as well.