Home by myself today. Went for a run, cleaned the house, then made these babies. Today has been successful, if I may say so myself.
Big Beautiful Muffins
3 cup all purpose flour
1 cup white sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 1/2 cup plain lowfat yogurt
2 large eggs
1 stick unsalted butter, melted & cooled
1 cup chocolate chips
Preheat oven to 375°F. Generously coat a 12-cup muffin tin with vegetable oil spray or line cups using liners.
Combine all dry ingredients in a large bowl. In a small bowl, whisk the yogurt and eggs together. Gently fold the yogurt-egg mixture into the flour mixture with a rubber spatula until just combined. Fold in the butter. Fold in chocolate chips.
Use a large ice-cream scoop to divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted into the center of a muffins comes out clean, approximately 25-30 minutes.
Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving. Yields: 1 dozen muffins