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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 14 |
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These are made using yogurt, I sometimes use vanilla yogurt. They freeze well. For smaller muffins use a tin for 18 muffins. Ingredients:
3 cups all-purpose flour |
1 cup chocolate chips (plus an extra tablespoon) |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 large eggs, beaten |
1 cup yogurt |
1 1/2 cups soft demerara sugar |
3/4 cup butter, melted |
1 teaspoon vanilla essence |
Directions:
1. Preheat oven to 375F and line a 12 piece muffin pan with paper cups.
2. In a large bowl mix the dry ingredients.
3. I a medium bowl mix the wet ingredients.
4. Fold the wet ingredients gradually into the dry ingredients with a spatula.
5. Do not over-mix!
6. Spoon the batter into the muffin cups.
7. Bake for 20 to 25 minutes or until tops spring back when touched.
8. Do not over-bake!
9. Remove from the oven, let them stand for a few minutes, then remove from the tin to let them cool.
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