4 tablespoons butter

½ cup granulated sugar (can use stevia)

1 teaspoon vanilla

1 egg or egg substitute equivalent

1 cup flour (can be higher fiber flour)

½ cup oat bran flour

2 tablespoons ground flaxseed

1½ teaspoon baking powder

½ teaspoon salt

½ cup low-fat milk

1 6 ounce container low-fat vanilla yogurt

½ cup mini semisweet chocolate chips

Preheat oven to 350 degrees. Mix butter, sugar, vanilla and egg. Combine dry ingredients and add to butter/sugar mixture, as well as milk and yogurt. Stir in chocolate chips. Fill greased or lined mini muffin pans ½ full. Bake for 15-20 minutes; let cool. Can also bake regular size muffins. Makes about 36 mini muffins. Double the recipe to make extra for freezing. Store in an airtight container in the fridge up to five days or freeze.

From Jennifer Raaths