1 cup all-purpose flour ½ cup whole wheat flour 3 tablespoons best-quality unsweetened cocoa ¾ cup brown sugar ½ teaspoon kosher salt 1½ teaspoons baking powder ½ teaspoon baking soda ⅓ cup vegetable oil or coconut oil 1 large egg ⅓ – ½ cup reduced fat (2 %) milk 1 teaspoon vanilla extract ½ cup Greek Yogurt ½ cup mini chocolate chips
Heat oven to 400 degrees F. Line 9 standard-size muffin cups with paper liners. Combine flours, cocoa, sugar, salt, baking powder, and baking soda in a large bowl and mix gently with a whisk. Whisk at least 10 times to make sure everything has mixed well. Set aside. In a mixing bowl, whisk oil, egg, milk, vanilla and yogurt until combined. Pour wet mixture into flour mixture then use a fork to combine. Do not over mix. Add chocolate chips and use a spatula or spoon to gently fold the chocolate into the muffin batter. Divide batter between 9 muffin cups. (The batter will come to the tops of the paper liners). Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out clean. Transfer muffins to a cooling rack and cool completely
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