Thursday, 12 July 2012

Chefette's Chocolate Chip Muffins with Vanilla Yoghurt

As I am currently busy cleaning out the house and packing for the epic move, I stumbled across some of my old Home Economics books from High School yesterday and I was reminded why I held on to them for so long. 

I first used this recipe at school in year seven and after making some slight adaptations, this is now one of my favourites to use. 

I decided to part with the old exercise books and decided to write up a more formal recipe to share with all of you. I hope you enjoy these muffins as much as I do. They're also a great addition to the school lunch box as they contain much less butter and oil than regular muffins and they have a generous amount of yoghurt in them. Enjoy! xxx

Chocolate-Chip Muffins with Vanilla Yoghurt

Ingredients

1¾ cups Cake & Biscuit Flour (Self-Raising) (I use Lighthouse brand)
¾ cup sugar 
½ teaspoon salt
2 eggs 
125gm butter or margarine
1 cup vanilla yoghurt (I use Danone Vanilla)
¾ cup chocolate chips (I use Cadbury Milk)
1 tsp of vanilla bean paste (I use Queen Vanilla Bean Paste)



Method
1.   Preheat oven to 170°C (fan forced)
2.   Cream butter, sugar and vanilla bean paste in an electric mixer until light and fluffy, I use the paddle attachment.
3.   Add eggs to the mixture.
4.   Gradually add salt and flour in 3 batches.
5.   Once combined gradually add the yoghurt.
6.   Mix in chocolate chips either on low speed or by hand.
7.   Fill greased or paper-lined muffin cups full.
8.   Bake at 180°C (fan forced) for 20-30 minutes or until a skewer comes out clean.



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