Monday, November 15, 2010

Fruit and Yogurt Muffins

I got out of bed a few minutes early to bake these muffins this morning. We are out of groceries, and I mean OUT. Tomorrow is grocery day...thank goodness! Thankfully, I had one egg, one container of yogurt, and 1/2 bag of frozen blueberries. This worked out perfectly for a super-delicious breakfast! They only took about five minutes to mix up and then 25 minutes to bake, so by the time the kids were dressed, we had a hot breakfast. These muffins were seriously so moist, and may just be our new favorite!

These could be adapted with any flavor yogurt and any fresh or frozen fruit. I think I'll try strawberry yogurt with frozen strawberries next time.

My husband took a picture of them, but we haven't downloaded it yet, so I'll post it soon.

I found this recipe here. She's always posting great recipes!

2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 8-ounce container yogurt, any flavor (I used strawberries and cream.)
1 egg
1 teaspoon vanilla extract
4 tablespoons butter, melted
2 cups fresh or frozen fruit (I used blueberries.)

Preheat oven to 350 degrees. Grease 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, butter and fruit. Stir mixtures together just until combined (batter will be very thick). The batter was so thick that I had a hard time stirring it, so I poured in a tiny bit of milk to thin it out. Scoop into prepared muffin cups.

Bake in preheated oven for 25 minutes.

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