Chocolate Chip Muffins

• 1 cup Cake Flour
• 1-1/2 teaspoon Baking Powder
• 3/4 teaspoons Sea Salt
• 2 Tablespoons Butter
• 2 Tablespoons Sugar, Plus 1 Teaspoon (optional) For Sprinkling
• 2 Tablespoons Agave Nectar
• 2 whole Egg Whites
• 4 ounces, fluid Vanilla Yogurt
• 1/4 cups Chocolate Chips
• 1 teaspoon Sugar, For Topping (optional)

1. Preheat oven to 375u0b0F and place cupcake liners into a muffin tin. Coat with nonstick spray.
2. Mix flour, baking power, and salt in a medium bowl. Set aside.
3. Cream butter, 2 tablespoons sugar, and agave nectar until mixed, about 1 minute. Beat in egg whites, then yogurt.
4. Add flour mixture. Blend together, then fold in chocolate chips. Sprinkle with 1 teaspoon sugar, if desired.
5. Spoon batter into lined muffin tin and bake for 15-18 minutes. Let cool in tins for 10 minutes then transfer to a cooling rack. Enjoy!

flour, baking powder, salt, butter, sugar, egg whites, vanilla yogurt, ubc, sugar

Taken from tastykitchen.com/recipes/breads/chocolate-chip-muffins-4/ (may not work)