Mini Chocolate Chip Muffins
Nutritional Info
- Servings Per Recipe: 100
- Amount Per Serving
- Calories: 63.0
- Total Fat: 3.1 g
- Cholesterol: 13.5 mg
- Sodium: 59.4 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 0.3 g
- Protein: 0.9 g
View full nutritional breakdown of Mini Chocolate Chip Muffins calories by ingredient
Introduction
Got these from a parenting magazine. I've doubled the recipe because I make it for school functions - so it can easily be halved. I like that they use yogurt in them! Got these from a parenting magazine. I've doubled the recipe because I make it for school functions - so it can easily be halved. I like that they use yogurt in them!Number of Servings: 100
Ingredients
-
1 - 12 oz bag of mini chocolate chips (dark chocolate is best)
3 cups flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup unsalted butter
1.5 cup firmly packed brown sugar
4 tsp pure vanilla extract
4 large eggs
1 cup plain, non fat yogurt
Powdered sugar
Directions
Preheat oven to 350 degrees. Line mini muffin pan with liners.
In a small bowl combine the chocolate chips with 2 T of flour and toss to coat (this will keep the chips from sinking in the batter).
Sift the remaining flour, baking soda, baking powder, salt.
In a mixing bowl, cream the butter until fluffy and add the brown sugar while coninuing to beat.
Then, add vanilla, and eggs - one at a time.
Alternately mix in the dry ingredients and the yogurt - be sure to scrape the bowl occasionally.
With a spatula, fold in the chocolate chips.
Spoon mixture into muffin liners. Bake until the muffins are light brown on top, about 20 minutes. Cool completely and dust with powdered sugar, if desired.
If you make the full batch - as it reads above - you will end up with close to 100 muffins. Halve the recipe for about 50.
Number of Servings: 100
Recipe submitted by SparkPeople user EDAVIS4.
In a small bowl combine the chocolate chips with 2 T of flour and toss to coat (this will keep the chips from sinking in the batter).
Sift the remaining flour, baking soda, baking powder, salt.
In a mixing bowl, cream the butter until fluffy and add the brown sugar while coninuing to beat.
Then, add vanilla, and eggs - one at a time.
Alternately mix in the dry ingredients and the yogurt - be sure to scrape the bowl occasionally.
With a spatula, fold in the chocolate chips.
Spoon mixture into muffin liners. Bake until the muffins are light brown on top, about 20 minutes. Cool completely and dust with powdered sugar, if desired.
If you make the full batch - as it reads above - you will end up with close to 100 muffins. Halve the recipe for about 50.
Number of Servings: 100
Recipe submitted by SparkPeople user EDAVIS4.
Member Ratings For This Recipe
-
DAVIDJEANETTE
