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Name: Muffin (Muffin Top Cookie)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 4 tablespoons unsalted butter softened; 1/4 upvegetable or canola oil; 1/2 upgranulated sugar; 1 large egg; 2 teaspoons vanilla bean paste vanilla extract; 1 1/4 cups all-purpose flour; 1/2 easpoontable salt; 1/4 easpooncinnamon; 1 teaspoon baking powder; 1/4 easpoonbaking soda; 1/3 upmilk; 2 tablespoons sour cream or plain yogurt; 1 cup semi-sweet chocolate chips

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INGREDIENTS

4 tablespoons unsalted butter ; softened
1/4 upvegetable or canola oil
1/2 upgranulated sugar
1 large egg
2 teaspoons vanilla bean paste vanilla extract
1 1/4 cups all-purpose flour
1/2 easpoontable salt
1/4 easpooncinnamon
1 teaspoon baking powder
1/4 easpoonbaking soda
1/3 upmilk
2 tablespoons sour cream or plain yogurt
1 cup semi-sweet chocolate chips

INSTRUCTIONS

Preheat oven to 350 F and line two baking sheets with parchment paper or silicone baking mats

In a large bowl, add the butter, oil, and sugar. Mix the batter with an electric mixer at high speed.

Add the egg, vanilla, and beat, scraping down the sides of the bowl to incorporate.

Add flour, salt, cinnamon, baking powder, baking soda, and beat to just incorporate; don't overmix.

Add the milk and yogurt. Beat until incorporated. Stir in the chocolate chips with a spatula.

Chill the batter for 15 to 20 minutes in the refrigerator.

Use an ice cream scoop to scoop the batter onto the sheets. Make sure to have at least 3 to 4 inches between them. Bake for 10 to 15 minutes or until they start to brown on the edges and a toothpick comes out clean.

Allow the muffins tops to cool for 10 minutes before eating.

Calories per Serving 239

Total Fat 13.8 g

Saturated Fat 5.8 g

Trans Fat 0.2 g

Cholesterol 27.4 mg

Total Carbohydrates 28.1 g

Dietary Fiber 1.2 g

Total Sugars 16.7 g

Sodium 137.7 mg

Protein 2.8 g

NOTES

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Muffin (Muffin Top Cookie)

4 tablespoons unsalted butter softened
1/4 upvegetable or canola oil
1/2 upgranulated sugar
1 large egg
2 teaspoons vanilla bean paste vanilla extract
1 1/4 cups all-purpose flour
1/2 easpoontable salt
1/4 easpooncinnamon
1 teaspoon baking powder
1/4 easpoonbaking soda
1/3 upmilk
2 tablespoons sour cream or plain yogurt
1 cup semi-sweet chocolate chips

Preheat oven to 350 F and line two baking sheets with parchment paper or silicone baking mats

In a large bowl, add the butter, oil, and sugar. Mix the batter with an electric mixer at high speed.

Add the egg, vanilla, and beat, scraping down the sides of the bowl to incorporate.

Add flour, salt, cinnamon, baking powder, baking soda, and beat to just incorporate; don't overmix.

Add the milk and yogurt. Beat until incorporated. Stir in the chocolate chips with a spatula.

Chill the batter for 15 to 20 minutes in the refrigerator.

Allow the muffins tops to cool for 10 minutes before eating.

Calories per Serving	239
Total Fat	13.8 g
Saturated Fat	5.8 g
Trans Fat	0.2 g
Cholesterol	27.4 mg
Total Carbohydrates	28.1 g
Dietary Fiber	1.2 g
Total Sugars	16.7 g
Sodium	137.7 mg
Protein	2.8 g

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Nutrition

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Serving Size: 1 (590g)
Recipe Makes: 1

Calories: 2179
Calories from Fat: 1123 (52%)

Amt Per Serving		% DV

	Total Fat 124.7g	166 %
	Saturated Fat 73.7g	368 %
	Monounsaturated Fat 37.6g
	Polyunsanturated Fat 5.4g
Cholesterol 348.1mg		107 %
Sodium 2188.3mg		75 %
Potassium 1245.7mg		33 %
Total Carbohydrate 262.3g		77 %
	Dietary Fiber 17.4g	70 %
	Sugars, other 244.8g
Protein 34.8g		50 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2179

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