How To make Yogurt Muffins
2 Eggs; lightly beaten
1 c Plain yogurt
2 tb Oil
1/4 c Honey or molasses
1 c AM Whole Wheat Flour
1/2 c AM Garbanzo Flour
1/2 ts Sea salt (optional)
2 ts Non-alum baking powder
1/4 c Raisins (optional)
1/4 c Chopped nuts (optional)
Preheat oven to 375 F. Beat the liquid ingredients together. Mix the dry ingredients and stir into the liquids until moistened. Fill oiled muffin tins 2/3 full. Bake 20 minutes at 375 F. until done.
Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
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Yogurt Blueberry Muffin !!! Fluffy and delicious muffin recipe!!!
Yogurt Blueberry Muffin !!! Fluffy and delicious muffin recipe!!!
Let's make a yogurt blueberry muffin.
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Ingredients (12 low muffin pans or 8 to 9 regular muffin pans)
120 g butter
120 g sugar
2 eggs, vanilla extract
Unsweetened Yogurt 60g
Multipurpose flour (or cake flour) 250g, baking powder 6g, baking soda 2g
50 g of blueberries (can be frozen blueberries)-add as much as you like
TIP
Use the oven after preheating
Butter, egg, yogurt room temperature over 30 minutes
Baking soda can be omitted
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Blueberry Muffins
These delicious blueberry muffins are super moist and have an easy crumble topping. They’re soft, tender, and packed with fresh berries. The best part is it takes less than ten minutes to you whip them up and get them in the oven.
Recipe:
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Blueberry Muffins + The Difference Between Baking Soda and Baking Powder
Blueberry Muffins (yield: 6 large or 12 standard muffins)
2 1/4 c (315g) AP flour
3/4 c (150g) sugar
1/4 c (53g) brown sugar
2.5 tsp (12g) baking powder
1 tsp (6g) fine salt
2 eggs
1/3 c (66g) vegetable oil
4 oz (57g) butter, melted
3/4 c (170g) whole milk
1 tsp (5g) vanilla extract
1 1/4 c (205g) fresh or frozen blueberries
1. Mix all the dry ingredients together in a bowl.
2. In a separate bowl, whisk all the wet ingredients together until combined.
3. Mix the dry and wet ingredients together and stop mixing as soon as you can't see any dry flour. If there are some small clumps, that is ok.
4. Gently fold in the blueberries.
5. Divide between 6 large muffins or 12 standard size muffins.
6. Top the muffins with a generous sprinkling of coarse sugar (turbinado, demerara, or sanding).
7. Bake at 375F for 15-20 min for standard muffins or until a toothpick inserted in the center comes out with wet crumbs.
I love muffins and I love chocolate! ????????
Blueberry Yogurt Oat Muffins
Blueberry Yogurt Oat Muffins are moist and full of flavor. They’re a wonderful way to use blueberries and oats in your baking. These muffins make an easy grab-and-go breakfast.
FULL RECIPE HERE:
How to Make The Best Ever Greek Yogurt Chocolate Chip Muffins
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BEST EVER GREEK YOGURT CHOCOLATE CHIP MUFFINS
Ingredients
* 1 1/2 cups all purpose flour
* 1/2 cup white sugar
* 1 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1/4 cup skim milk
* 3/4 cup low fat Greek yogurt (1-2%)
* 1/4 cup vegetable oil
* 2 eggs
* 1 teaspoon vanilla extract
* 3/4 cup dark or semi-sweet chocolate chips
Instructions
* Preheat your oven to 375 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.
* In a large bowl whisk together the flour, sugar, baking powder and salt.
* Add the milk, Greek yogurt, vegetable oil, eggs and vanilla and stir everything together with a wooden spoon or a spatula.
* Gently stir in the chocolate chips once everything is combined, just until they're distributed evenly throughout.
* Portion the batter into the 12 muffin cups evenly and bake at 375 degrees Fahrenheit for 17-19 minutes, or until the muffins are cooked through (test with a toothpick!) and are a light golden brown colour on top.
* Let the muffins cool for several minutes and enjoy warm.
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