Chocolate Chip Yogurt Muffins
Here's a tried and true recipe I've used for at least fifteen years. I got it from a magazine or newspaper, I think. You can add fruit, nuts, chocolate, or just bake them plain. Not overly sweet, and with some nutritious ingredients. They come together quickly. You can decide to make them and be taking them out of the oven no more than 30 minutes later. Yields about 2 dozen minis or 1 dozen large, though I rarely get more than 10 big ones.
Heat oven to 375F.
DRY: 1 cup whole wheat flour (you can use ww pastry flour, but I often use stoneground)
1/2 cup unbleached flour
1 tsp. baking powder
1 tsp. baking soda
1/4 cup brown sugar
1/4 tsp. cinnamon
OPTIONAL DRY: Add any of these you like to the dry ingredients.
1/2 cup chopped nuts
1/2 cup chocolate chips
3/4 cup blueberries (best added to dry ingredients if frozen, so they don't clump together)
WET: 1 beaten egg
8 oz. plain or vanilla yogurt (low fat or non-fat, or whole fat, for that matter)
1/4 cup melted butter or margarine
1 tsp. vanilla extract
1/2 to 1 cup mashed banana
Combine all dry ingredients (including options) in a large bowl, and wet ones in a smaller bowl. Add wet ingredients to the dry ones. Stir only till moistened.
Fill large or small muffin tins 3/4 full. Bake about 16-18 minutes for large muffins; 12-13 minutes for minis. If you use mashed banana, you may need to bake for another minute or three. You can also sprinkle the tops with cinnamon sugar before baking. They freeze very well.
Wait Kenny! I have to take the picture first!