Very tasty muffins with yogurt for moisture and plenty of chocolate chips.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
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.
Bake in prepared oven for 15 to 20 minutes. Move to a wire rack to cool.
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.