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Chocolate Chip Made Over Muffins

by on February 8, 2011 in Breads, Muffins February 8, 2011 BreadsMuffins
See post on lovefromtheoven’s site!
4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

A healthier take on delicious chocolate chip sour cream muffins. These make a great kid friendly breakfast or after school snack (and are a tasty treat for mom as well!).

Ingredients

  • 2 cups White Whole Wheat Flour
  • ½ cups Sugar
  • ½ cups Flax Seed Meal
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • ½ cups Light Or Fat Free Sour Cream
  • 1 container Single Serving Size Vanilla Yogurt (6-8 Ounce)
  • 1 Tablespoon Vanilla
  • 1 whole Egg
  • 1 whole Egg White
  • ½ cups Low Fat Milk
  • ½ cups Melted Butter
  • ½ cups Chocolate Chips

Preparation

Preheat oven to 375 degrees F.

Mix whole wheat flour, sugar, flax seed meal, baking powder, baking soda and salt in a bowl.

In a separate bowl blend together sour cream, yogurt, vanilla, eggs and milk. After well mixed, add in melted butter and blend. Batter will be a bit lumpy.

Mix together wet and dry ingredients by hand. Depending on type of flour (especially with white whole wheat or whole wheat) you may need to add in a bit more milk. Mix until all batter is moistened. Stir in chocolate chips. Batter tends to be quite sticky and thick.

Scoop batter into a greased muffin pan.

Bake for 14-18 minutes, until tops are slightly golden.

These stay fresh for about a week in the refrigerator and freeze well.

Enjoy!

One Comment

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Brandi on 2.10.2011

These sound so good! My husband would love them.

2 Reviews

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cdehaven on 8.8.2011

just made these and had a few mods based on what was in the house (full fat sour cream and milk) came out great! love giving these to my son as i know he is getting some goodies in with those chocolate chips. we made some full size muffins and some mini for little hands.

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beckyann on 2.15.2011

Great healthy muffin recipe! I have a flour mill, so I used freshly ground soft white wheat and probably closer to 3/4-1 cup of chocolate chips & they turned out perfect. They have a slightly “healthier” taste, but were very moist and soft. The vanilla flavor really came through, but was a nice compliment to the chocolate. I think the same recipe could be used with blueberries (or other fruit, for that matter) instead of the chocolate with good results. Thanks for posting this recipe!

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