Whole Wheat Goat Yogurt Honey Cupcakes
- Number of Servings: 18
Ingredients
3/4 honey1.2ish cups dark brown sugar3 eggs3/4 cup whole-fat plain goat yogurt1/4 cup plain fat-free cow yogurt (this is what I had handy, other kinds would work; original recipe calls for "natural cow" yogurt, I made it a few nights ago with all goat)Vanilla (I never measure)3/4 cup olive oil (yes, really--calls for vegetable oil, I used olive, have used liquid butter too)3/4 cup wheat germ (you can do less than this and sub for flour, don't do more)2 1/4 whole wheat flour (can use white, if you do, reduce baking powder by half)1/4 tsp baking soda2 tsp baking powder (IMPORTANT: if you use white flour, use 1 tsp only)
Preheat oven to 325. (350 if you're not using honey.) You can use an 8x8 cake pan or do what I did, which is largeish cupcakes--you get about 12-16.
Mix the wet stuff together (eggs, yogurt, vanilla, oil), then the sugar. Beat to your heart's content and smoothness requirement. THEN add the flour+bp+bs. Don't beat it too much once everything is in, 'cause otherwise you get gluteny cupcakes.
Put in greased cupcake pans, bake till knife is clean, usually around 30ish.
Number of Servings: 18
Recipe submitted by SparkPeople user CHIYONOSARU.
Mix the wet stuff together (eggs, yogurt, vanilla, oil), then the sugar. Beat to your heart's content and smoothness requirement. THEN add the flour+bp+bs. Don't beat it too much once everything is in, 'cause otherwise you get gluteny cupcakes.
Put in greased cupcake pans, bake till knife is clean, usually around 30ish.
Number of Servings: 18
Recipe submitted by SparkPeople user CHIYONOSARU.
Nutritional Info Amount Per Serving
- Calories: 239.6
- Total Fat: 10.7 g
- Cholesterol: 32.1 mg
- Sodium: 90.7 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 2.5 g
- Protein: 4.6 g
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