Dannon Yogurt Muffins (Low-Fat)

Submitted by KitchenCraftsnMore

"Using yogurt instead of butter or oil, these are low fat and lovely!"

 

• Ready In: 28mins
• Ingredients: 8
• Yields: 12 muffins

ingredients

• 1 1⁄2 cups all-purpose flour
• 3⁄4 cup Splenda granular
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 2⁄3 cup dannon low-fat plain yogurt or 2/3 cup nonfat plain yogurt
• 2⁄3 cup skim milk
• 1⁄2 cup blueberries or 1/2 cup grated apple

directions

1. In large mixing bowl, combine flour, sugar, baking powder, soda, and salt.
2. Gently stir in yogurt and milk, blending just until all dry ingredients are moistened.
3. Fill lightly greased or paper-lined muffin cups 3/4 full.
4. Bake at 400 for approximately 18 minutes or until nicely browned.
5. Serve warm.

Reviews

[ladypit]

Not the prettiest muffins I ever made as the middles all fell. And 1/2 cup of blueberries seems way too low for us as many of the muffins only had a very few blueberries in them. That said, they have a lovely taste with almost no fat. Plenty sweet, I'd make these again but add more fruit! Oh, I used a white/wheat blend that worked just fine.

 

[mumoftwo]

These are very good! The first time I made them, I made some changes, like using whole wheat flour instead of white, and they turned out a little chewy. The second time I made them, I followed the recipe exactly, and they were yummy! Thanks!

 

[Jessi Garcia]

I thought these were absolute great, everyone that had one loved them!

 

[Lauren Hogeboom]

The muffins were very chewy, and a funny texture. i followed the recipe exactly. Edible, but wouldn't make them again

 

[lil carlyle]

it was so moist and tasty, din't have muffin cups so I baked it as a cake used strawberries instead turned out surprisingly well