It is always a story when a friend turns 21. From waking up with a mysterious nose bleeds, your face in a garbage can, or a wonder of how you got home and where that mark on your face is from, 21 leaves no room to not have a story after the night. This past week two of my housemates, one being my roommate, turned 21. This only meant double the trouble. From finding a stranded intoxicated friend on the front porch to a morning at the Emergency Room, I can only say the week has been eventful. But as always a story was made and entertainment provided by my inebriated tap dancing. Yet, what a better way to wake-up hungover and potentially wanting food and having the mom-like housemate (of course that's me) to make muffins to stuff your face with more. Although waking up at 7 and cleaning the house was not all to pleasant, muffins always are- unless someone is asking to butter your muffin (hope someone gets this mean girl reference). Regardless of the morning you are having and the want for muffins, enjoy this sweet and semi-healthy eat. *Note: for these I usually double the recipe and make jumbo sized muffins for a nice filling breakfast.
Adapted from How Sweet Eats
Greek Yogurt Chocolate Chip Muffins
12-16 small muffins
- 1 cup plain greek yogurt
- 1 1/2 cups whole wheat flour
- 1/2 white flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon of ground flaxseed
- 2 eggs
- 1/3 cup brown sugar
- 1 1/2 teaspoons vanilla extract
- 3/4 cup of milk
- 1 cup of chocolate chips
- Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners.
- In a large bowl whisk together the eggs, milk, yogurt, brown sugar, and vanilla.
- Then in another bowl combine the flours, baking soda, and baking powder. Slowly add this mix in batches to the wet ingredient mix.
- Then add in the chocolate chips- make sure to not over mix the batter. The batter will be lumpy- but this is fine. Ladle in the batter about 3/4 of the way into the liners.
- Bake for 10-12 minutes and then allow the muffins to fully cool.