Although it's been awhile I like to make muffins. They are super easy to make, convenient for my husband to take with him to work, and freezable, so we don't have to eat them all in a couple of days before they go bad! I found this recipe in an ad in a recent Cooking Light magazine. I normally don't pay very close attention to those ads but this one caught my eye because it sounded so good! I ended up adapting this recipe a little bit, only because frozen blackberries were on sale at the grocery store. I also didn't use just egg whites. I substituted two eggs. I have to say that these muffins are definitely in my top five of all time. The berries with the chocolate chips is a winning combo! My husband wasn't as huge a fan as I was (more for me!). The kids liked these as well but unfortunately only got one each because I ended up eating them all. I will definitely be making these again. Next time I may try using blueberries, like the original recipe called for.....but I really liked the blackberries!
Blackberry White Chocolate Yogurt Muffins
recipe adapted from AllWhites and Better'n Eggs
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons vegetable oil
1/4 cup milk
2 eggs, slightly beaten
6 ounces (1 container) low fat vanilla yogurt
1/2 teaspoon vanilla
1 cup frozen blackberries, do not thaw*
3/4 cup white chocolate chips
1 tablespoon sugar
1. Heat oven to 400°F. Line 12 muffin cups with paper cup liners; set aside. In large bowl combine flour, sugar, baking powder, baking soda and salt; mix well. In small bowl combine oil, milk, eggs, yogurt and vanilla; mix well. Add yogurt mixture to flour mixture. Stir just until moistened. Gently stir in blackberries and white chocolate chips.
2. Divide batter equally into muffin cups. Sprinkle with sugar. Bake for 15 to 18 minutes or until toothpick inserted in center of muffin comes out clean.
Family Rating: 2 thumbs up!
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