Chocolate Chip Muffins II
Very tasty muffins with yogurt for moisture and plenty of chocolate chips.
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
Step: 2
In a large bowl, cream together butter and sugar. Beat in eggs one at a time then stir in the milk, yogurt and vanilla. Blend in the flour, then fold in the chocolate chips. Scoop batter into the prepared muffin cups.
Step: 3
Bake in prepared oven for 15 to 20 minutes. Move to a wire rack to cool.
NUTRITION FACT
Per Serving: 274 calories; protein 5.7g; carbohydrates 37.7g; fat 11.5g; cholesterol 53.6mg; sodium 479.3mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which not always getting bigger as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.
