We love muffins around here; actually we love all breakfast foods! This recipe came on the underside of the lid of Stonyfield Farms yogurt, and I still have the lid (and recipe) today, almost 1 1/2 years later. I like it because it includes whole wheat flour, but mostly because it's delicious! The original recipe calls for strawberries, but we use whatever berries we have available (usually frozen blueberries). They're so good that they were gone this morning before I could take a picture. Enjoy!
Berry Good Muffins
Ingredients:
1 cup white flour
1 cup wheat flour
1/2 cup sugar
1 1/2 tsp baking soda
2 eggs
1 cup yogurt (I recommend plain or vanilla, but I've also used berry, lemon, and even key lime in a pinch!)
1/4 cup butter, melted and let sit until room temperature
1 tsp vanilla
1 1/2 cups berries (if they're big ones, you'll want to chop them up a bit)
Preheat oven to 375F and grease a 12-muffin tin. In a large bowl, stir together flour, sugar, and baking soda. In another bowl, stir together eggs, yogurt, butter, and vanilla. Toss the berries with the flour mixture before adding the wet ingredients. Mix everything together until moistened. Spoon the batter into the muffin tin. Bake for 20-25 minutes, until golden brown.
Makes 12 muffins.
2 comments:
at great harvest we used to cut up cream cheese and freeze it and put it in muffins. i bet that would be really good with this recipe. i loved the cream cheese chunks.
Ooh, Beth, that does sound delicious.
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