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Prep 10 mins
Cook 25 mins
These are very moist muffins. You can match the type of yogurt to the type of fruit you are using if you want to improve the flavour.
- Preheat oven to 350 degrees F (175 degrees C).
- Grease 12 muffin cups or line with paper muffin liners.
- Stir together flour, sugar, baking soda and baking powder.
- In a separate bowl, combine yogurt, egg, vanilla, oil and fruit.
- Stir mixtures together just until combined; batter will be very thick.
- Scoop into prepared muffin cups and bake in preheated oven for 25 minutes.
- Tip: I use to beat egg together with a little of the sugar until fluffy and light in colour.
- This helps the leavening process.
These were really good and I don't think people would suspect the whole wheat flour in them, or the lack of fat. I made them even lighter with 2 egg whites instead of the egg, and applesauce to replace the oil. I did add some cinnamon and some nutmeg for extra taste, as I was using the apples and apple sauce. The recipe made 16 muffins for me. I will try again with different fruit combos. Thanks!
These are absolutely the best muffins that I have ever tasted! I made them with peaches, using peach yogurt, strawberries & strawberry yogurt, and can't wait to try blueberries! Only one other comment, I had to cook them about 10 min. longer than specified. Could just be my oven though!
This does indeed make a batch of very moist muffins, but as other reviewers have stated, they are bland w/o additional seasoning. I add 1 1/2 tsp. pumpkin pie spice, 1 tsp. orange peel, and 1 tsp. each vanilla and maple flavorings regardless of the type of fruit I use. I've noticed that the muffins don't peel away from the papers as easily when I reduce the oil. So far I've made these with pears and also a banana-nut version. Next time I will make blueberry muffins and try to sub applesauce for the oil. Great way to use up yogurt that may be a couple days past its expiration, but still good to bake with. Oh, and my husband likes them, too!