Yogurt Honey Health Mini Muffins
This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. The addition of yogurt not only makes these muffins moist, but helps them stay fresh in an airtight container for up to three days and still taste wonderful. If cake flour is not readily available, all-purpose flour can be substituted. The muffins will be slightly denser, but will taste just as good. (recipe found on Whole Foods website)
READY IN: 35mins
SERVES: 8
YIELD: 24 mini muffins
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2
- 1teaspoon baking powder
- 1teaspoon baking soda
- 3⁄4teaspoon kosher salt
- 4 1⁄2teaspoons sugar
- 2tablespoons rolled oats
- 1tablespoon diced dried cranberries
- 1tablespoon diced dried apricot
- 1tablespoon unsalted sunflower seeds
- 1teaspoon grated orange zest
- 1tablespoon toasted natural bran
- 1⁄2cup nonfat yogurt
- 1⁄4cup honey
- 1teaspoon vanilla extract
- 8
- 2
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DIRECTIONS
- Preheat oven to 350°F and grease a mini muffin pan.
- In a large mixing bowl, sift together the flour, baking powder, baking soda, salt and sugar. Add the oats, cranberries, apricots, sunflower seeds, orange zest and bran and mix to combine.
- In another bowl combine the yogurt, honey, vanilla, butter and eggs and stir until the ingredients are well blended.
- Pour the yogurt mixture into the dry ingredients and stir to mix, just until all ingredients are incorporated. Take care not to overmix.
- Fill muffin cups two-thirds of the way with batter.
- Bake for approximately 20 minutes or until golden and cooked through.
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