Yogurthoneyhealthminimuffins Recipes
YOGURT HONEY HEALTH 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.
Time 40m
Yield Makes 24 mini muffins
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F and oil 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 until golden brown and cooked through, about 20 minutes.
Nutrition Facts : Calories 95 calories, Fat 4 grams, SaturatedFat 3 grams, Cholesterol 31 milligrams, Sodium 191 milligrams, Carbohydrate 12 grams, Protein 2 grams
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)
Provided by januarybride
Categories Quick Breads
Time 35m
Yield 24 mini muffins, 8 serving(s)
Number Of Ingredients 16
Steps:
- 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.
LEMON YOGURT HONEY MUFFINS
sneaked this out of a book in the bookshop! they have a light texture and very moist, with the lovely taste of lemon and a hint of nutmeg.
Provided by Cinnamonised
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 190 degrees celsius.
- Melt butter and honey in saucepan, or microwave.
- Whisk egg, lemon juice, lemon rind and yogurt together.
- Mix dry ingredients, add to wet ingredients.
- Pour into 12 muffin tin, bake for 13-16 minutes.
YOGURT-HONEY MUFFINS
Make and share this Yogurt-Honey Muffins recipe from Food.com.
Provided by cuisinebymae
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Grease or add paper liners to 12 muffin cups.
- Measure dry ingredients into a large mixing bowl, stirring until well blended.
- Add raisins and stir.
- Combine yogurt, honey, butter, and egg.
- Add to dry ingredients and stir together until all ingredients are moist.
- Fill muffin cups 2/3 full.
- Bake at 400 degrees F for 15 minutes.
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