Chocolate Chip Greek Yogurt Muffins

• porcje: 12 servings
• czas aktywny: 15 minutes
• całkowity czas: 35 minutes

Składniki

1/3 cup unsalted butter (melted then cooled)

2/3 cup white sugar

2 eggs

1 1/4 cup plain full fat greek yogurt

2 teaspoons vanilla extract

2 cups gluten free all purpose baking flour

2 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 cup chocolate chips

Wskazówki

preheat

Preheat oven to 425 degrees Fahrenhit.

line muffin tin

Line a 12 cavity muffin tin with liners and set aside.

mix wet ingredients

In a medium mixing bowl, whisk together the melted butter and sugar. Whisk in the remaining wet ingredients until smooth.

add dry

Whisk in the dry ingredients (aside from the chocolate chips) making sure to spoon and level the flour to measure. The batter will be very thick! Fold in the chocolate chips.

rest batter

Let the batter rest for about 10 minutes- this will help the muffins get really fluffy when they bake.

scoop into tin

After 10 minutes, scoop into the muffin tin, filling each all the way up so they grow nice and tall.

bake

Bake at 425 for 5 minutes, then reduce the heat to 350 and bake an additional 14-17 minutes or until a toothpick comes out clean.

serve

Let cool before serving or the muffin will get stuck to the wrapper. Enjoy!

Wartości Odżywcze

• Wielkość Porcji: 1 muffin
• Kalorie: 256 kcal
• Tłuszcz Całkowity: 10 g
• Tłuszcz Nasycony: 6 g
• Tłuszcz Nienasycony: 2.4 g
• Tłuszcz Trans: 0.2 g
• Cholesterol: 44 mg
• Sód: 228 mg
• Węglowodany Całkowite: 37 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 22 g
• Białko: 7 g