Saturday, July 21, 2012

Double Chocolate Yogurt Muffins

I'm always glad to find a new recipe that uses up what's in my fridge/pantry!  I only buy plain yogurt for specific recipes...and often there are leftovers!  This recipe tastes very good.  I made them without the chips (saving those for cookies!).  I think that yogurt gives food an interesting taste.  Not bad, just different.  I think adding the chocolate chips would "mask" the taste.  Or give the chocolate a boost.  Not sure the right word I'm looking for.  I will make them again...with the chocolate chips! {If it means anything to you...while I'm typing this, I can't keep my kids hands out of them!}
Double Chocolate Yogurt Muffins
3/4 packed cup light brown sugar
1/2 cup melted unsalted butter
1 cup vanilla flavored or plain (I used vanilla) yogurt
1 egg
1 1/2 tsp vanilla extract
1 3/4 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp. salt
1 1/2 tsp baking powder
1 cup semi-sweet chocolate or bittersweet chips
Preheat oven to 350 degrees F. Line a muffin tin with paper muffin cups.
Stir brown sugar and butter together in a medium size bowl. Add yogurt, egg and vanilla and stir until thoroughly blended.
Combine flour, cocoa, salt and baking powder in a large mixing bowl. Add yogurt mixture to flour mixture, stirring only until blended. Fold in chocolate chips. Spoon batter into greased muffin tins and bake for 22-25 minutes.
Makes 12
I made mini-muffins- made 48.  Bakes for 12 minutes.

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