I hate to admit it but I have too much fruit in my apartment. Normally this isn’t a problem but the amount of produce that I am harboring is almost overwhelming. So naturally during the week that I am reducing the amount of bread-products that I am consuming, I decided the best course of action is to make muffins!
These muffins aren’t your ordinary muffins. They have a slight tang from the yogurt, are relatively low in sugar and really rely on the berries for the flavor. I recommend making these as a semi-guilt-free snack or as a treat for a picnic or tea party. Add some flax or chia seeds for extra fiber and omega-3!
- 3 cups minus 2 tbsp unbleached white flour (I used 1/2 white & 1/2 whole wheat)
- 1 tsp baking soda
- 2 tsp baking powder
- 1/8 tsp salt
- 1/8 tsp nutmeg
- 1 cup sugar
- 1/2 cup melted butter
- 1 egg
- 1 heaping cup plain yogurt
- 1/8 tsp vanilla extract
- 2 cups fresh berries (strawberries, raspberries, blueberries)
- Preheat oven to 350. Prepare your muffin tins with liners or lightly grease with butter.
- Pour flour into a medium bowl. Create a small well in the middle and add the baking soda, baking powder, salt and nutmeg. Set aside.
- In a large bowl, combine the sugar, egg, butter, vanilla extract and yogurt. Mix well.
- Gradually add the dry ingredients to the wet ingredients and mix.
- Carefully fold the berries in.
- With a large spoon or a melon ball, scoop the batter into the muffin tins until about 3/4 full. Bake for 15-20 minutes, until cooked through completely. Allow the muffins to cool slightly before you dig in!
Recipe from The Pioneer Woman