Sunday, September 26, 2010

Do You Know the Muffin Man?

I don’t know why but the other day I just had a craving for chocolate chip muffins and my dad had bought jumbo cranberry orange, and chocolate-chocolate chip muffins and even though they were good once they were warmed up they just didn’t satisfy me. So, the past couple of days I have been looking through chocolate chip muffin recipes and I would either find pumpkin chocolate chip muffins (which I think would taste good but I refuse to use pumpkin before October), blueberry muffins (I don’t like blueberries) or banana chocolate chip muffins and I don’t like banana either. But finally I found this recipe for regular chocolate chip muffins and I like them a lot! It's moist and light. It's hard to get it all out of the liner but I think if I had cooked it a little longer I wouldn't have that problem. The chocolate chips are also really good, it adds a nice little surprise in the end :). Another bright side to this is these muffins are pretty healthy for you too! 

I would also like to mention this is the first time I've ever made muffins and I think I did a pretty good job :D The muffins probably could have been cooked for a little longer but I was too impatient and wanted them out of the oven.  8/10

The batter looked so smooth and creamy :)
Batter filled cups
now they are cooling, waiting so be consumed me me!

Chocolate Chip Muffins
slightly adapted from Shannon's webside Cooking Done Light
makes 12 muffins (I got 12 muffins plus 8 mini miffins)

1 1/3 cups whole wheat pastry flour (1 cup whole wheat flour)
2/3 cups all-pupose flour (1 cup all-pupose flour)
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 whole egg + 1 egg white
1 cup plain, fat free yogurt (I used Dannon's fat free, plain greek yogurt)
2 tbsp canola oil
1/2 cup skim milk (I used 2% milk)
1/3 cup light brown sugar
2 tsp vanilla extract
3/4 cups semi-sweet chocolate chips


  1. Preheat oven to 400 degrees F and line muffin tin with paper liners

  2. In a large bowl combine the flours, baking powder, baking soda, and salt

  3. In another bowl whisk together eggs, yogurt, oil, milk, sugar, and vailla extract. Add the wet to the dry ingredients and sirt until everything is smooth and moist. Fold in the chocolate chips

  4. Fill muffin tins 2/3 full and bake 20-25 minutes, or until goldenbrown on the top and when tooth pick is inserted it come out clean.
(estimated) Nutrition Facts
per serving (1 muffin or 2 mini muffins):
Calories 154.2 Total Fat 5.3 g Saturated Fat 2.2 g Polyunsaturated Fat 0.6 g Monounsaturated Fat 1.1 g Cholesterol 14.8 mg Sodium 231.2 mg Potassium 19.7 mg Total Carbohydrate 22.9 g Dietary Fiber 1.0 g Sugars 11.4 g Protein 4.4 g


  1. Yum, yum, yum! I've hadn't eaten any breakfast yet and now I'm reading about chocolate chip muffins ... torture!

  2. Hi Becca =)

    I saw your post over at The Cake Slice Bakers and decided to come on over and say "hi." I too am new to the group and very much looking forward to baking with everyone. Like you I started baking when I was young...wish blogs were around back then. I'm only 28 but things have come a long way in the past 10+ yrs! LOL

    Your muffins look super yummy along with all the other goodies you have posted...great pics! Anyways, I look forward to start baking with you!

  3. I am also another member of The Cake Slice Bakers and wanted to say hi. Your baked good looks amazing. I am so impressed by the recipes you have tackled.

  4. thank you :) sometimes they are just impuses to make something :D

  5. you should be impressed!! my cousin is the next martha stewart! :D soo when am I gonna be the next test subject?
    ~Cuz Elizabeth


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