CHOCOLATE CHIP MUFFINS by NancyC
Makes 21  to 22 muffins

3 cups all-purpose unbleached flour
1 cup granulated sugar
1/2 cup packed light brown sugar
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup canola oil or light olive oil
2 large eggs
2/3 cup milk or light cream (Half & Half)
1 1/2 teaspoons pure vanilla extract
1 cup plain or vanilla Greek yogurt
1 (12-ounce) package semi-sweet mini chocolate chips

Preheat oven to 375˚F. Line 2 standard-size muffin pans with 21 paper liners; set aside.

In large bowl, blend flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.

In medium bowl, mix oil, eggs, milk or light cream (Half & Half), and vanilla, blending well. Blend in the Greek yogurt, mixing well.

Pour liquid mixture into flour/sugar mixture and mix until just combined—do not over mix! Fold in the chocolate chips, blending evenly into the batter.

Spoon batter into the lined muffin cups, filling 3/4 full. Bake at 375˚F for 16 minutes, or until a toothpick inserted in centers comes out clean. Let muffins cool in pan for a few minutes, then remove to a wire rack to cool completely (or go ahead and eat them warm!).

Recipe from NancyC | nancy-c.com