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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Found this recipe in The Stonyfield Farm Yogurt Cookbook . Posting here for safe keeping. Finally a muffin that everyone in the family can agree on. Ingredients:
2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup plain yogurt |
1 teaspoon baking soda |
1 egg |
1/2 cup vegetable oil |
1/2 cup sugar |
1 teaspoon vanilla |
1 cup blueberries (fresh of frozen) |
Directions:
1. Preheat oven to 350°F.
2. Sift together flour, baking powder and salt.
3. In seperate bowl, combine the yogurt with the soda; set the mixture aside.
4. Beat the egg in a third bowl, then add the oil,sugar and vanilla, and stir to combine.
5. Add the flour mixture and the yogurt mixture alternately to the egg mixture.
6. Gently fold in the blueberries.
7. Pour into greased muffin tins and bake for 25 to 30 minutes.
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