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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This muffin recipe is a little unusual. The main liquid is yogurt, which gives a nice flavor, a light texture and a nice round shape. The muffins have an incredibly delicate, almost angel food-like crumb. Mix in any fruit you like; this recipe includes blueberries, but they can be subbed for anything you like. The recipe comes from The Best Recipe Cookbook. Ingredients:
3 cups all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
10 tablespoons unsalted butter |
1 cup granulated sugar, minus 1 tbs |
2 large eggs |
1 1/2 cups plain low-fat yogurt |
1 1/2 cups blueberries |
Directions:
1. Preheat oven to 375 degrees F.
2. Whisk flour, baking soda, baking powder and salt together and set aside.
3. Cream butter and sugar until light and fluffy, about 2 minutes.
4. Add eggs 1 at a time, beating after each addition.
5. Beat in half of dry ingredients.
6. Beat in one third of the yogurt.
7. Beat in remaining ingredients in two batches, alternating with yogurt, just until incorporated.
8. Stir in blueberries, gently.
9. Grease 12-cup muffin tin with butter or canola oil spray.
10. Divide batter evenly among cups. Bake 25-30 minutes; rest for 5 minutes before cooling on a wire rack.
11. Serve warm with butter.
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