5SmartPts

YOGURT CHOCOLATE CHIP MUFFINS

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INGREDIENTS: cooking spray 1 3/4 cups cake flour (see notes below for GF)* 1/2 tsp baking soda 3 tablespoons unsalted butter, room temperature 2/3 cup sugar 3 large egg whites (or two large eggs) 1/2 tbsp vanilla extract 10 ounces (1 1/4 cups ) 0% Greek yogurt 9 tbsp semi-sweet chocolate chips DIRECTIONS: Preheat oven to 375°F. Line a muffin tin with 12 muffin liners and spray with oil. Mix flour and baking soda with a whisk in a medium bowl. In a large bowl with a hand mixer, mix and cream the butter and sugar on medium setting for about 2 minutes. In a small bowl, beat the egg whites and vanilla with a whisk, add to bowl with butter/sugar mixture. Mix in the yogurt, then flour mixture and mix on low speed until combined, 1 minute. With a spatula, fold in the chocolate chips and spoon to lined muffin tins about 3/4 filled (I used an ice cream scoop). Bake at 375° for until a toothpick inserted in the center comes out clean, about 16 to 18 minutes. Let cool before eating. *I tested them with Cup4Cup gluten-free flour at a 1 to 1 ratio and they were perfect! NUTRITION INFORMATION Yield: 12 servings, Serving Size: 1 muffin Amount Per Serving: Freestyle Points: 7 Points +: 5 Calories: 187 calories Total Fat: 5.5g Saturated Fat: 3.5g Cholesterol: 8mg Sodium: 256mg Carbohydrates: 30g Fiber: 0.5g Sugar: 17g Protein: 6g CLICK NEXT BELOW TO CONTINUE READING… >

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