Yogurt Chocolate Chip Muffins
Another Skinnytaste recipe that is family approved! If you’re like me and you have a sweet tooth, I understand, the struggle is real! Here’s a little recipe that hopefully won’t make you feel as guilty as those Starbucks muffins you might have purchased before in the past. My three-year-old daughter helped me make them, bake them and eat them. Enjoy! Melissa
Ingredients
cooking spray
1 3/4 cups cake flour **I used Pillsbury Softasilk cake flour; it was all that was at the store**
1/2 tsp baking soda
3 tablespoons unsalted butter, room temperature
2/3 cup sugar
3 large egg whites (or two large eggs) **I used the two large eggs**
1/2 tbsp vanilla extract
10 ounces (1 1/4 cups ) 0% Greek yogurt **I used Chobani Non-Fat Greek Yogurt**
9 tbsp semi-sweet chocolate chips
Instructions
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.
