Prep 15 mins
Cook 25 mins
This is an adaptation of a newspaper recipe. These would be great as mini-muffins for a buffet, as an appetizer, or just an accompaniment to soup, salad or anywhere you'd like to serve a little bread on the side. Note: The nutritional value will be off since the flavor ingredients are listed with the directions. Sorry, but I didn't want all three to run up the calories either!
- 3 cups flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons sugar
- 10 tablespoons butter, softened
- 1 tablespoon Dijon mustard
- 2 large eggs
- 1 1⁄2 cups plain yogurt
- Adjust oven rack to lower middle and preheat oven to 375 degrees F.
- Mix together flour, baking powder, baking soda, and salt in a medium bowl; stir in flavor ingredients of choice (see below).
- In a large bowl beat sugar with butter until fluffy; add mustard and eggs and beat until small "peas" form. Beat in flour mixture alternating with yogurt, 1/3 at a time. Batter should be thick and smooth.
- Spray muffin tins (or mini-muffin) with vegetable cooking spray. Fill muffin tins with batter and bake until golden (25 for full size, 10-12 for mini).
- Flavor ingredients.
- 1 cup goat cheese, crumbled (4 1/2 oz); 1 tbsp fresh rosemary, minced; 1/2 cup Kalamata olives, chopped. OR.
- 1 cup feta cheese, crumbled (4 1/2 oz); 1 tbsp dried oregano; 1/2 cup sun dried tomatoes, drained and chopped. OR.
- 1 cup Parmesan cheese, grated (3 oz); 1/2 cup proscuitto, minced (2 oz); 1 tbsp dried basil.
We completely enjoyed these muffins. I made the feta/oregano/sundried tomato option and they turned out great. I skipped the mustard as I don't enjoy it. I will definitely be making these again. Thanks for a great recipe!