I’ve been cooking and baking this week but I’ve been doing repeats so no new blog posts. I made Southwest Grilled Stuffed Burritos with homemade salsa then I made a giant peanut butter chip & dark chocolate chip cookie. Both of those things lasted a couple days. I’m always tempted to eat that giant cookie in one sitting, but I usually end up quartering it and spreading it out.
I made these muffins last week and actually first posted them on Artzy Creations as a guest post. But I liked them and wanted to post them here, too. I love that they are made with half whole wheat flour and Greek yogurt (those ingredients = healthy, right? Right.) They were great straight out of the oven or the next couple of days I microwaved them for about 10 seconds so the chocolate chips got a little melty. I ate them for breakfast, lunch, and as a snack.
Buttermilk tip/trick – if you don’t have any buttermilk on hand, you can add 1 Tablespoon of either lemon juice or white vinegar to a 1 cup measuring cup then fill the remainder of the way with milk. Let it stand for about 5 minutes to let it curdle, give it a stir, then use what you need. For these muffins, I used lemon juice and 2% milk in place of actual buttermilk.
Source: Dinners, Dishes, & Desserts with some very minor changes
Makes: 14 muffins
1/2 cup sugar
1 cup buttermilk
1/4 cup Greek yogurt
3 Tablespoons canola oil
1 teaspoon vanilla extract
1 cup whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups dark chocolate chips (I used Nestle)
handful of mini chocolate chips for topping (optional; I used Ghirardelli)
Preheat your oven to 400 degrees and line a muffin pan with liners (or spray with non-stick spray).
In a medium bowl, whisk together the sugar, buttermilk, yogurt, oil, egg, and vanilla until fairly smooth.
In a large bowl, whisk together the whole wheat flour, the all purpose flour, baking soda, baking powder, and salt.
Add the wet ingredients to the dry ingredients bowl and mix with a wooden spoon until just combined. The batter should be fully incorporated but a little lumpy and thick.
Fold in the dark chocolate chips.
Using a cookie scoop (it will make your life easier), fill the muffin tins about 3/4 of the way full. Sprinkle with additional mini chocolate chips, if you want, then bake for approximately 15 minutes, or until golden brown.
Cool for 5 minutes then move to a wire rack to fully cool. Or start eating them warm, like I do.