Modified $21 Challenge Recipe - Fruity Yoghurt Muffins
- Servings Per Recipe: 22
- Amount Per Serving
- Calories: 164.2
- Total Fat: 5.3 g
- Cholesterol: 15.3 mg
- Sodium: 207.6 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 3.6 g
- Protein: 4.9 g
IntroductionThis recipe has been modified and is from the
Simple Savings book by Fiona Lippey and Jackie Gower This recipe has been modified and is from the
Simple Savings book by Fiona Lippey and Jackie Gower
Sugar or Stevia
Fruit Yoghurt / Yogurt
Strawberries or other fruit
2 1/2 cups of self raising flour
1 lemon - juice and rind
Please note - this recipe requires 2.5 cups of SELF-RAISING WHOLEWHEAT (or plain self-raising) FLOUR but was not able to list this, for some reason.
Have also made this with Ski Soleil No Fat Low Sugar Vanilla Yogurt (Yoghurt).
1 teaspoon (0.5g) is equivalent in sweetening strength to 1 full teaspoon of sugar (about 3g). Original recipe calls for 1/2 cup of sugar.
Note recipe calls for 2.5 cups of flour - have tried to convert this to grams using online tools.
(2) Cream margarine / butter and sugar.
(3) Add eggs, yoghurt and milk.
(4) Add fruit, lemon juice / rind and flour.
(5) Add more milk if required.
(6) Put in muffin cases and bake for 20 minutes.
Serving Size: Makes 22 -24 standard muffins (not Texas sized ones)
Number of Servings: 22
Recipe submitted by SparkPeople user NOMORECHOCOLATE.