I decided to make more snack for the kids to take to trackout camps and to school. They would rather have a homemade snack, than anything else. So to me it is a win a win. A lot of times it gives me a chance to create a recipe and or bake with the kids. When I was making these muffins, the girls kept begging to have one. I was like they are still baking and I still need to take pictures of them. But once I gave them one, they were super happy. And the next day so happy to have a muffin for s snack instead of a granola bar. So my goal is to continue to make them homemade snacks and even some healthier ones too.

I use Greek yogurt in these muffins. Anytime I can use Greek yogurt in baking or cooking, I do. It is just an extra way to get a little bit more protein in. You can definitely substitute regular yogurt if you want. I will say use a smaller chocolate chip, it just works better in a muffin. I also start by baking these muffins at 425 for 5 minutes. This is so important for the muffin to rise. I sprinkle a little bit of sugar on top for looks. I like the way they kind of glisten to me.

So here is to making more snacks at home and memories in the kitchen. Sometimes the memories come while baking and sometimes they come while eating them. I just know my favorite place to make memories is in the kitchen. I hope you enjoy these muffins as much as we do in our house.

That’s the Dish from my Kitchen to your Kitchen ????

Billie-Jo

Ingredients

• ½ cup canola oil
• ½ cup brown sugar
• ½ cup sugar
• 2 large eggs room temperature
• 2 tsp vanilla extract
• 1 cup Greek yogurt (plain or vanilla)
• 2 cups King Arthur all purpose flour plus 2 tbsp
• 2 tsp baking powder
• ½ tsp salt
• ⅔-¾ cup mini chocolate chips

Directions

1. Preheat the oven to 425.
2. Line a 12 muffin tin with liners and set aside.
3. In a medium bowl whisk 2 cups of flour, baking powder and salt, set aside.
4. In a large bowl whisk together oil, brown sugar and sugar until combined.
5. Add Greek yogurt, eggs and vanilla extract and whisk until combined and smooth.
6. Slowly add the flour mixture and mix until just combined.
7. Mix the chocolate chips with the remaining 2 tbsp of flour and add to the muffin mixture.
8. Using a large scoop, scoop evenly into muffin tins.
9. Bake for 5 minutes at 425, then bake for 13-15 at 350 or until done ( few crumbs on toothpick)
10. Muffins will stay fresh for 2 days or frozen for a month

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Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

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