Moist Chocolate Muffins

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  2 cup or 250g

• Sugar

  White, granulated sugar

  1 cup or 200g

• Semisweet chocolate

  Candies

  1 cup chips (6 oz package) or 168g

• Cocoa

  Dry powder, unsweetened

  8 tbsp or 43g

• Baking soda

  Leavening agents

  1 tsp or 5g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Vanilla extract

  1 tsp or 4g

• Plain yogurt

  Low fat, 12 grams protein per 8 ounce

  1 cup or 245g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  8 tbsp or 112g

Directions

1. Preheat the oven to 400°F. Grease 12 muffin cups or line them with paper liners.
2. In a large bowl, combine the flour, sugar, 3/4 cup of the chocolate chips, cocoa powder, and baking soda. In another bowl, whisk together the egg, vanilla, yogurt, milk, and vegetable oil until smooth. Pour the wet ingredients into the dry ingredients and stir until just blended. Fill the prepared muffin cups 3/4 full and sprinkle with the remaining 1/4 cup chocolate chips.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.