(Not just for kids anymore!)

 

Toss together in medium bowl to coat chocolate chips:

·         2 cups Gluten Free Pantry Muffin and Scone Mix

·         1/2 cup mini-chocolate chips

·         Stir or whisk together until well blended:

·         2 whole eggs, lightly beaten with a fork

·         1/2 cup crunchy peanut butter

·         1 cup plain yogurt

·         1/2 cup whole milk

·         1/2 teaspoon gluten-free vanilla extract (optional)

 

Add wet mixture to dry ingredients and mix thoroughly. Spoon into lined muffin tins and bake at 350 degrees for 15 to 16 minutes. For a 4x8-inch loaf: bake 40 to 45 minutes at 340 degrees or until cake tester comes out clean.

 

Yield: 12 to 14 muffins or 1 loaf.