healthier bakery style blueberry muffin recipe {with greek yogurt}
My kids are kinda hooked on muffins. It'southward nice, because the older ones can whip upwards a box mix (or even brand some from scratch) all by themselves, but we all know muffins ain't the healthiest matter in the whole globe, right? Particularly the really skillful muffins – yous know, those huge ones you get from the baker that you know are packed with fat. My oldest son and I adapted America's Examination Kitchen's huckleberry muffin recipe the other mean solar day, cut the sugar in half and adding in some Greek yogurt for a smattering of protein. As a happy accident, the yogurt gave these muffins that swell bakery texture – smooth and tender, only a little dumbo (about like a pound block) instead of simply crumbly – without any added oil. In fact, they came out so moist I'm thinking you lot could experiment with even less oil than the recipe calls for…
I was really happy with how the yogurt muffins turned out, so I might start adding yogurt to my other baked appurtenances.
- three/4 cup Blueberries
- 1 & 1/4 cup Flour
- 1 & i/8 teaspoons Baking Powder
- 1/2 teaspoon Table salt
- v tablespoons Sugar
- five.iii oz Huckleberry Greek Yogurt
- 1/iv loving cup Oil
- one tablespoon Orange Juice
- i/four loving cup Milk
- iii/4 teaspoon Vanilla
- ane Egg
Optional Topping
- ii tablespoons Saccharide
- i tablespoons Cinnamon
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Preheat oven to 375 degrees.
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Mix flour, baking pulverisation, common salt and carbohydrate.
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Toss in blueberries (if using frozen, practise not thaw first).
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Mix all other ingredients until well combined.
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Cascade wet ingredients into dry out, and stir gently until but combined.
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Scoop into greased or lined muffin tins and sprinkle with cinnamon sugar if desired.
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Bake for eighteen-22 minutes or until lightly browned.
Form: Dessert
Cuisine: Muffin
Yum.
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Source: https://www.itsalwaysautumn.com/healthier-bakery-style-blueberry-yogurt-muffins.html
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