Yoghurt Muffins

Macaroni
April 21, 2012
Palak Paneer
April 21, 2012
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Ingredients:

  • 1/2 cup plain, vanilla, or lemon yogurt
  • 3/4 cup milk
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 4 tablespoons butter, melted
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup fresh red raspberries or blueberries
  • 1/2 cup chopped pecans or walnuts, optional

Topping:

  • 1/4 cup all-purpose flour
  • 2 tablespoons firmly packed brown sugar
  • Dash cinnamon
  • 2 tablespoons softened butter

Method:

  • Heat oven to 400 degrees. Lightly grease and flour muffin cups or line with paper liners.
  • In a big bowl combine yogurt, milk, granulated sugar, 1/4 cup brown sugar, melted butter, and egg. In separate bowl stir together flour, baking powder, salt and baking soda. Combine the mixtures, stirring only until dry ingredients are moistened.
  • Gently fold in berries. Spoon into muffin cups.
  • In a small bowl combine the topping ingredients with a fork until crumbly. Top muffins with crumb topping.
  • Bake the muffins for 20 to 25 minutes.
  • Makes about 12 to 15 muffins.

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