This one is a keeper! I use non-fat plain or vanilla yogurt in practically every muffin recipe I make but I am always guessing at just how much to use. I used the fat/yogurt ratio listed here and these turned out great! I did make a few changes -- more cinnamon, dried ginger, orange rind and craisins instead of blueberries. I'd take a picture but, even though they came out of the oven less than an hour ago, they are already gone.
Superb! All the healthy things you need in a breakfast without compromizing the taste. The topping really makes it! Grocery didn't have raspberry yogurt, so I used strawberry, which worked fine b/c you couldn't taste it anyway. I substituted 1/2 whole wheat flour and used 1/2 tsp cinnamon, which you could definitely use more cinnamon if you like cinnamon. GREAT, healthy recipe.