This is a more advanced recipe on a previous muffin excursion. Preheat oven to 375°F and grease any muffins tins (no need to grease non-stick)
Dry Stuff
- Flour (300 grams)
- Baking Powder (2 tsp)
- Baking Soda (1 tsp)
- Kosher Salt (pinch)
Wet Stuff
- Sugar (150 grams)
- Vegetable Oil (2/3 cup)
- 1 Whole Egg
- 1 Egg Yolk
- Natural Plain Yogurt (1 cup)
- Vanilla Pudding Powder (1 small package)
- Vanilla Extract (1/2 tsp)
Other Stuff
- Chocolate Chips (1 cup)
- Butterscotch Chips (1 cup)
The Process:
- Sift or Food Process (15 seconds) the entire Dry Ingredients together and set aside in a large bowl.
- Whisk Eggs into another bowl until blended and then slowly whisk in the oil until well blended and you end up with a nice yellow consistent mixture.
- Add sugar to wet bowl and mix until dissolved.
- Add Yogurt to wet bowl until smooth
- Add Vanilla pudding a little at a time while mixing. If it becomes too much of a pudding consistency, stop adding the pudding.
- Add vanilla extract.
- Wait until oven is preheated and ready BEFORE putting dry and wet ingredients together.
(The reason being is when the baking soda/powder hits liquid it will start releasing bubbles and we want to save that gas for the oven, not your counter.)
- Make a well in the dry stuff and pour the wet ingredients into the center. Fold the wet over the dry with a spatula until all the dry ingredients are wet. Do not over mix.
- Add the chocolate and butterscotch chips
- Pour batter in muffin cups until 2/3 of cups are full. Place in oven on a rack that is in the middle of the oven.
- Raise the temperature to 400°F.(Many ovens cycle therefore you loose heat. This will ensure that you have plenty of heating power behind your muffins).
- Bake for 18-20 minutes or until the tops are a golden brown. Turn the muffin tray 180° 9-10 minutes into baking.
- When done, let cool in muffin tin for about 5 minutes. Turn upside down on cutting board and let the muffin bottoms cool for a few minutes to harden.
- Enjoy
Dry Stuff
- Flour (300 grams)
- Baking Powder (2 tsp)
- Baking Soda (1 tsp)
- Kosher Salt (pinch)
Wet Stuff
- Sugar (150 grams)
- Vegetable Oil (2/3 cup)
- 1 Whole Egg
- 1 Egg Yolk
- Natural Plain Yogurt (1 cup)
- Vanilla Pudding Powder (1 small package)
- Vanilla Extract (1/2 tsp)
Other Stuff
- Chocolate Chips (1 cup)
- Butterscotch Chips (1 cup)
The Process:
- Sift or Food Process (15 seconds) the entire Dry Ingredients together and set aside in a large bowl.
- Whisk Eggs into another bowl until blended and then slowly whisk in the oil until well blended and you end up with a nice yellow consistent mixture.
- Add sugar to wet bowl and mix until dissolved.
- Add Yogurt to wet bowl until smooth
- Add Vanilla pudding a little at a time while mixing. If it becomes too much of a pudding consistency, stop adding the pudding.
- Add vanilla extract.
- Wait until oven is preheated and ready BEFORE putting dry and wet ingredients together.
(The reason being is when the baking soda/powder hits liquid it will start releasing bubbles and we want to save that gas for the oven, not your counter.)
- Make a well in the dry stuff and pour the wet ingredients into the center. Fold the wet over the dry with a spatula until all the dry ingredients are wet. Do not over mix.
- Add the chocolate and butterscotch chips
- Pour batter in muffin cups until 2/3 of cups are full. Place in oven on a rack that is in the middle of the oven.
- Raise the temperature to 400°F.(Many ovens cycle therefore you loose heat. This will ensure that you have plenty of heating power behind your muffins).
- Bake for 18-20 minutes or until the tops are a golden brown. Turn the muffin tray 180° 9-10 minutes into baking.
- When done, let cool in muffin tin for about 5 minutes. Turn upside down on cutting board and let the muffin bottoms cool for a few minutes to harden.
- Enjoy
