Yogurt Chocolate Chip Muffins

A little tangy, a little sweet, rather dense in a good way, a lot of chocolatey



wet ingredients:
2 c. plain fat free yogurt
1/4 cup water + 1 T. Ener-G egg replacer (or substitute 2 eggs)
2 c. vanilla rice milk (or substitute regular milk)
2 t. vanilla

dry ingredients:
3 c. all purpose flour
3 c. white whole wheat flour
1 cup sugar (actually, use 1.5 ~ I'd use a little more if I did it again)
1 c. chocolate chips
3 T. baking powder
1 t. salt

preheat oven to 350 degrees. Lightly grease (or use nonstick liner) a 9x13 pan

blend together wet ingredients, then dry ingredients separately, then mix until well incorporated. Add a little more rice milk if necessary. Pour into prepared pan and bake ~35 minutes until toothpick inserted near center comes out clean.

The above recipe is modified several times from this one:

Chocolate Chip Muffins II