Chocolate Chip Made Over Muffins

• 2 cups White Whole Wheat Flour
• 1/2 cups Sugar
• 1/2 cups Flax Seed Meal
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1/2 cups Light Or Fat Free Sour Cream
• 1 container Single Serving Size Vanilla Yogurt (6-8 Ounce)
• 1 Tablespoon Vanilla
• 1 whole Egg
• 1 whole Egg White
• 1/2 cups Low Fat Milk
• 1/2 cups Melted Butter
• 1/2 cups Chocolate Chips

1. Preheat oven to 375 degrees F.
2. Mix whole wheat flour, sugar, flax seed meal, baking powder, baking soda and salt in a bowl.
3. In a separate bowl blend together sour cream, yogurt, vanilla, eggs and milk. After well mixed, add in melted butter and blend. Batter will be a bit lumpy.
4. Mix together wet and dry ingredients by hand. Depending on type of flour (especially with white whole wheat or whole wheat) you may need to add in a bit more milk. Mix until all batter is moistened. Stir in chocolate chips. Batter tends to be quite sticky and thick.
5. Scoop batter into a greased muffin pan.
6. Bake for 14-18 minutes, until tops are slightly golden.
7. These stay fresh for about a week in the refrigerator and freeze well.
8. Enjoy!

flour, sugar, meal, baking powder, baking soda, salt, light or, vanilla yogurt, vanilla, egg, egg white, low fat milk, butter, chocolate chips

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