April Recipe - CHOCOLATE CHIP MINI-MUFFINS

Perfect for breakfast or snack-time, these mini-muffins use Greek yogurt to create just the right texture and boost protein. While this is a recipe from Yummy Toddler Food, it is loved by all ages in my house. You can store them for 3 days at room temperature, 5 days in the refrigerator, or up to 3 months in the freezer.

Chocolate Chip Mini-Muffins Made with Greek Yogurt 

Makes 24 mini muffins

INGREDIENTS

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1 cup whole milk plain Greek yogurt

• ⅓ cup maple syrup (or sugar)

• ¼ cup unsalted butter (melted and cooled)

• 2 eggs (lightly beaten)

• 2 teaspoons pure vanilla extract

• ¾ cup mini chocolate chips

  
  

INSTRUCTIONS

• Preheat the oven to 375 degrees F. Grease a 24-cup mini muffin pan with nonstick spray.

• COMBINE DRY INGREDIENTS. In a medium bowl, stir together the flour, baking powder, baking soda, and salt.

• COMBINE WET INGREDIENTS. In a small bowl, stir together the yogurt, maple syrup, eggs, butter, and vanilla.

• COMBINE. Gently stir the yogurt mixture into the flour mixture. Stir in the chocolate chips.

• BAKE. Fill each mini-muffin cup to the edge with about 1 1/2 tablespoons of batter. Bake for 10-12 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Do not over bake. Remove from oven, and let cool in the pan for 2 minutes. Transfer muffins to a wire rack to cool fully.