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3 cups all purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
10 tbsp unsalted butter, very soft
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups plain low fat yogurt
3/4 cup (generous) chocolate chips
1/4 cup cinnamon chips
Preheat oven to 375F and grease a 12 cup muffin tin with cooking spray.
Whisk flour, baking powder, baking soda, salt and cinnamon together in a medium bowl.
Cream together butter and sugar in a large bowl, adding eggs one at a time. Beat in vanilla.
Alternate yogurt and flour into butter mixture, ending with the flour and working in 2 or three additions. Stir in chocolate and cinnamon chips. Divide batter evenly among muffin cups, filling them to the top or slightly higher and bake for 20-25 minutes, until golden brown and a tester comes out clean (Note: with fruit instead of chocolate chips, you may have to increase baking time by a few minutes).
Cool on a wire rack.
Makes 12 large muffins
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
10 tbsp unsalted butter, very soft
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups plain low fat yogurt
3/4 cup (generous) chocolate chips
1/4 cup cinnamon chips
Preheat oven to 375F and grease a 12 cup muffin tin with cooking spray.
Whisk flour, baking powder, baking soda, salt and cinnamon together in a medium bowl.
Cream together butter and sugar in a large bowl, adding eggs one at a time. Beat in vanilla.
Alternate yogurt and flour into butter mixture, ending with the flour and working in 2 or three additions. Stir in chocolate and cinnamon chips. Divide batter evenly among muffin cups, filling them to the top or slightly higher and bake for 20-25 minutes, until golden brown and a tester comes out clean (Note: with fruit instead of chocolate chips, you may have to increase baking time by a few minutes).
Cool on a wire rack.
Makes 12 large muffins
