I was in the mood to do some baking the other day and the Kidlet wanted to help, so we flipped through her cookbook to find something that looked appealing. We settled on these muffins. She was really happy with how they came out. I'm not as big a fan. They're alright, but I find them too white and rich and cakey. Personally I'd prefer something a little leaner; whole wheat flour, less sugar, less butter. To me these are just dense cupcakes made with a very stiff batter. (Possibly why the Kidlet likes them so much.)

The original recipe calls for yogurt and eggs as the only liquid. I used Greek yogurt and found it was making more of a dough than a batter. I ended up adding about half a cup of milk. The batter was still extremely thick. It stood up on its own and the muffins probably would've been about the same shape even without the muffin tin to support them! I might try for a slightly looser batter next time.

Chocolate Chip Muffins

Slightly adapted from the Complete Cookbook for Young Chefs by America's Test Kitchen

Ingredients

• 3 c. all-purpose flour
• 1 c. sugar
• 1 Tbsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. coarse sea salt, ground
• 1 1/2 c. plain Greek yogurt
• 2 large eggs
• 1/2 c. milk
• 8 Tbsp. unsalted butter, melted
• 1 c. chocolate chips

Directions

1. Whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together yogurt and eggs.
3. Add milk to egg mixture.
4. Stir egg mixture into dry ingredients.
5. Stir in butter.
6. Stir in chocolate chips.
7. Spoon batter into greased or lined muffin tins.
8. Bake at 190°C (375°F) for 20-25 minutes.
9. Let cool in tin for 15 minutes, then turn onto a wire rack to finish cooling.