Peanut butter chocolate chip muffins

I guess my main base for my muffins is this.  Then you can add your substitutions as needed (for fruit, nuts etc).

2 cups hard white flour (you can mix soft white with hard white to add more gluten or "lift" to the muffins or just do all purpose)
1/2 cup Sucanat (Organic Sugar is what I use or sugar)
4 tsp baking powder
1/2 teaspoon salt
1 tsp vanilla
1 1/4 cup non fat greek yogurt
2 eggs
1/4 c milk with a small amount of vinegar added (or 1/4 c buttermilk)
1/2 stick butter


For Peanut butter chocolate chip:
add 1/2 c creamy peanut butter
1 c mini or regular chocolate chips

Preheat oven to 425 degrees.

Spray muffin pan

For muffins: Combine flour, sucanat, baking powder, soda, salt, chocolate chips in large bowl.

Beat together yogurt, eggs, butter, peanut butter in small bowl.  You may have to use a small hand mixer to blend them well.

Add to flour mixture; stir just until dry ingredients are moistened.

If batter is too thick, add a little bit of buttermilk until it's smooth (about 1/4 c).  You do NOT want a cake batter. You want a very thick batter but not a paste.

Spoon batter into muffin tins all the way to the top.

Bake at 425 for 5 minutes.  While muffins are in the oven, change tempt o 375 and bake 15 more minutes or until golden brown.

Cool in pan for 10 minutes.