YUMMY YOGURT BERRY MUFFINS
Delicious, dense berry muffins with an awesome glaze that my family loves! You can use any type of berries and matching flavour yogurt that you like. Peaches and peach yogurt is great too.
Provided by Leslie
Categories Quick Breads
Time 40m
Yield 18 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Grease 18 large muffin tins.
- In a large bowl, mix flour, sugar, cinnamon, salt and baking powder.
- In another bowl, whisk eggs, and add the rest of the ingredients.
- Pour wet ingredients over dry and mix until moistened.
- Bake for about 25 to 30 minutes or until a toothpick inserted comes out clean.
- Remove from muffin tin and let cool.
- Glaze:.
- Stir orange juice into 1/3 cup of icing sugar and pour over muffins.
YOGURT AND BERRY MUFFINS
I regularly have yogurt which is just out of date. Rather than throw it out, I cook with it (it is a great alternative to sour cream in cakes too), these muffins are full of flavour and delicious. Use any vanilla or fruit flavoured yogurt and any type of berries, fresh or frozen (if frozen - do not thaw).
Provided by cookingpompom
Categories Berries
Time 30m
Yield 12 muffins
Number Of Ingredients 7
Steps:
- Preheat your oven to 200oC and line 12 muffin tins with muffin cases.
- In a large bowl, eat the eggs until frothy.
- Gradually add the sugar while beating and slowly pour in the oil while still beating. Add the extract and beat to incorporate.
- Add in the yogurt and beat until smooth. (If your yogurt is overly sweet, you might like to reduce the sugar amount).
- Add in the flour and berries, carefully fold inches Don't over mix as the muffins won't rise very high and will be more stodgy than fluffy.
- Scoop batter into prepared muffin cups with a large tablespoon.
- Bake in your preheated oven for 18-22 minutes.
- Don't eat until slightly cooled - the berries are hot!
BLUEBERRY YOGURT MUFFINS
With the addition of vanilla yogurt, this basic muffin turns out moist and tender. It's easy and quick to prepare. My husband loves these muffins for breakfast on mornings when he is rushing out the door. -Cindi Budreau, Neenah, Wisconsin
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 228 calories, Fat 9g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 195mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
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