Recipe by Iceland
This is a quick and easy recipe which you can adopt too. You can use different kind of fruits, i love to use seasonal things so i would use berries in fall, bananas in winter, strawberries in spring and mango in summer. You can also use chocolate chips, raisins, nuts or a combination of those to make the batter according to your personal preferences and taste.
Top Review by diner524
Loved the muffin mixture, so moist and delicious!!! I made 1/2 of the recipe, using a mini loaf pan, and used bananas as the fruit and added some mini chocolate chips. I am not sure if it is a mistake or the actual recipe to only add 1 teaspoon of icing (powdered) sugar for the topping? I added about 3 tablespoons to the half recipe of topping and it was still very tangy and took away from the muffin mixture, so next time I would add a lot more or just leave it off and just enjoy the wonderful muffin/loaf!! I am rating this based on the muffin batter. Thanks for sharing the recipe. Made for "Best of 2010" Tag Game.
- 1⁄2 cup butter
- 2⁄3 cup brown sugar
- 1 egg
- 1 cup whole flour
- 1 teaspoon baking powder
- 1⁄4 cup plain yogurt
- 1 cup fruit
- 6 teaspoons cream cheese
- 3 teaspoons sour cream
- 1 teaspoon powdered sugar
- 1 teaspoon vanilla
Directions See How It's Made
- Blend softened butter and brown sugar.
- Add the egg and mix well, add flour, baking powder, yogurt and fruits and stir.
- Bake in your muffins tray (i use silicon trays) at 200°C (390°F) for about 15 minutes or until risen and looking golden in colour.
- Whip together the ingredients of the creamy topping while the muffins are baking.
- Let them cool down before you decorate them with the cream and additional fresh fruit, nuts or sprinkles.