I got this from the foil lid of a container of Stonyfield Yogurt. I am posting them for safekeeping, along with some changes I will probably make to the recipe. I'll put the original recipe in parentheses for those of you who would like to try them the original way :).
- Heat oven to 375.
- Mix dry ingredients.
- Make a well in the center and mix the eggs, yogurt, butter, and vanilla.
- Stir gently to incorporate dry and wet ingredients.
- Pour batter into muffin tins and bake 20-25 minutes or until golden brown.
Yum! I really liked these muffins! I used the flours noted (spelt instead of ww, but that's kind of the same, right?), and I loved the consistency! I added 1/4 cup of sliced almonds as well, and used about a tsp of organic sugar (which was a courser grained sugar) and some sliced almonds on top as well. This added a bit of a crunch on top, which was nice. I'll definately make these again, and am sending the recipe to my sister as she makes muffins for her family every week. I imagine these would be fantastic with any fruit! Thanks Smelly - glad you took this one down - and loved your changes, too! Made for Veggie Swap September.
I changed these muffins up quite a bit; I used regular and whole wheat flour, 2 eggs, 2 tbsp butter, 1/2 cup sugar, 1 cup finely chopped apples, 1 tsp cinnamon. We really liked them and they are nice and light, but hardly close to the original recipe. I too find that they need a bit of something else and perhaps it is just a tad more sugar or perhaps 1/2 tsp of salt to help bring out the flavours more
Made these this morning, using flour, oat flour, and whole wheat flour, also used 2 whole eggs. DH liked them and they were very light. Can not quit put my finger on what kept them from being a 5 star. Maybe they needed little more fruit or sugar or maybe just a smidgen of both. Really liked how light these were, which makes this recipe worth a second try with just a slight tweak. Will increase strawberries to one and half cups and the sugar to half cup nex time.