Ever have more yogurt than you actually want to eat before it expires? This recipe comes to your rescue!
It also happens to be really quick to make and tasty. You can mix flavours too if you have a bunch of single-serving cups on hand. Most will work pretty well together.
- Flour 2 cups 500 ml
- Baking powder 2 tsp 10 ml
- White granulated sugar 1 cup 250 ml
- Salt ½ tsp 3 ml
- Milk ¾ cup 190 ml
- Fruit yogurt 1 cup 250 ml
I tend to go for something in the berry family, but even tropical blends will work well. If you’re a little short on the amount of yogurt, just substitute what’s missing with milk.
- Egg, beaten 1
- Butter, melted ¼ cup 55 g
- Preheat your oven to 400°F / 200°C.
- Grease your muffin molds or use silicone mold.
- In a large bowl, combine the flour, baking powder, sugar and salt.
- In a separate bowl combine the milk, yogurt, egg and butter.
- Add the milk mixture to the dry ingredients and stir until well combined. Don’t over-mix it though, a lumpy batter is good.
- Bake for 20 minutes or until an inserted toothpick comes out with no more than a few crumbs on it.
Makes about 12 mufins. If you want to keep these for more than a week, make sure to refrigerate them.
This recipe is based on one I have for apple muffins, so if you like these, you might want to check those out as well.