This is one of the first treats that I baked when I became a mom. I was looking for something a little healthier than a standard store bought snack, yet I didn’t want to prevent my toddler from knowing what “real” cakes taste like. I have myself tried any kind of diets and there are plenty of sugar free, flour free treats that I make. Yet I thought my baby had the right to have a little guilty pleasure every now and then. Needless to say he loved it! So our chocolate chip muffins quickly became one of those recipes that I rely on for last-minute play dates or school parties (yes, I once made 96 of these for a Pre-K event!). What I really like about them is that most of their ingredients are always in my cupboard. As a plus, all you need to make them are two bowls and a wooden spoon and they are ready in 20 minutes. Are you baking them yet?
Ingredients
200 g flour
90 g sugar
2 tsp baking powder
1/2 tsp salt
80 g chocolate chips
90 g milk
90 g yogurt
2 Tbs water (you can skip this if you use a large egg)
60 g Canola oil
1 tsp vanilla extract
1 small egg
Method
Preheat oven to 200 C and line a 12 standard muffin tin with cupcake liners or spray with cooking spray. Sift and mix all dry ingredients (flour, sugar, baking powder and salt) in one bowl. Whisk all wet ingredients (milk, yogurt, oil, vanilla extract, egg) in a different bowl, then add in dry ingredients and mix until combined. Fold in chocolate chips with a wooden spoon or spatula;*
Pour batter into muffin tin: fill each muffin cup 3/4 full. Bake at 200 C for 2 minutes, then lower the temperature down to 190 C and bake for 18 more minutes. You may insert a toothpick to check for doneness towards the end. And that is really it! Breakfast is ready!
* Make sure you do not over mix them or your muffins will be stiff.
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