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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 3 |
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I was making Muffins a few weeks ago and saw the nearly full bottle of peppermint extract from the holidays last year and wanted to use it up. The base muffin recipe is from the King Arthur Flour Baker's Companion with a few tweaks of my own. Ingredients:
3 1/2 cups whole wheat flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 teaspoon salt |
8 tablespoons butter |
1 1/4 cups sugar |
3 eggs |
1 teaspoon vanilla extract |
3/4 teaspoon peppermint extract |
1 cup plain fat-free yogurt |
1 1/2 cups chocolate chips |
Directions:
1. Preheat oven to 400°F Grease Muffin Tins.
2. Mix 1st 4 ingredients together.
3. In a separate bowl cream butter and sugar till light colored.
4. Beat the eggs into the butter mix.
5. Incorporate yogurt and extracts into butter mix.
6. Slowly add Dry ingredients into mix until smooth.
7. With a spoon fold in the chocolate chips.
8. Fill muffin cups.
9. Bake 18-20 minutes until golden and a the cake tester comes out clean.
10. Rest a few minutes before serving.
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