Weekend Baking, Part 1

I wasn’t planning on baking anything last night, but I had some free time and wanted to make something, so I tried to decide what I wanted.  At first I settled on chocolate chip cookies, but I thought it’d be worthwhile to try something new and then I remembered a recipe I had come across for chocolate chip yogurt muffins.  I know, it sounds kind of weird, but they ended up being kind of normal.  Well…not exactly.

 

Anyways, here’s the recipe from thefreshloaf.com after I made a few tweaks

Heat oven to 375F.

DRY: 

1 cup unbleached all-purpose flour 

1/2 cup whole wheat flour

1 tsp. baking powder

1 tsp. baking soda

1/4 cup brown sugar

1/4 tsp. cinnamon

1/2 cup chocolate chips

WET: 

1 beaten egg

6 oz.  low fat vanilla yogurt 

1/4 cup milk

1/4 cup melted butter or margarine

1 tsp. vanilla extract

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.

The original recipe says that they freeze well.  I’ll probably freeze a few just to test it out.

So here they are.  They came out pretty well.  They’re not nearly as rich as some muffins, which may or may not be obvious based on the ingredient list, but they’re good.  They’re moist and tender, slightly sweet and have a nice hint of vanilla from both the yogurt and the extract.  The originally recipe also says you can use any number of things in place of or in addition to the chocolate chips, like blueberries or chopped nuts, etc. so that may be in order for the next go.  But for now, I’ll enjoy these.