Mixed Berry Muffins
- Number of Servings: 15
Ingredients
1 cup (250g) plain yogurt3.5 fl oz (100 ml) coconut oil2 eggs2 t vanilla extract2 1/4 c (280g) all purpose flour2 t baking powder3/4 c brown sugar1 3/4 c (250g) frozen mixed berriesraw sugar for sprinkling
Preheat the oven to 350F. If you keep your coconut oil cold, then you’ll want to melt it before you begin, and let it cool to room temperature. Line a muffin tin with paper, or grease it and set aside.
Whisk the yogurt, oil and eggs until smooth, then mix in the vanilla.
In a separate, large bowl, sift together the flour and baking powder. Stir in the brown sugar. Then, get your berries. First, pick out 12 of the larger berries to stick on the top of each muffin, and set those aside. Next, if you have really big strawberries in your mix, you might want to cut them in half. Sometimes I do this, and sometimes I don’t… but they will shrink away from the batter when cooking and create strawberry flavored holes. Now, stir the berries into the flour sugar mixture until each berry is well coated.
Fold in the yogurt mixture, and stir until there are no significant bits of dry flour. The batter will be quite dry, more like scone mixture.
Spoon the batter into the muffin tin, dividing evenly between each hole. You can fill these all the way to the top… they will rise some, but not excessively. Top each with one of the berries you picked out, and then sprinkle with the raw sugar if you want to.
Bake for 25 to 35 minutes or until the tops are nicely golden and a skewer inserted comes out clean.
*From Cook & Eat
Number of Servings: 15
Recipe submitted by SparkPeople user JADIE15.
Whisk the yogurt, oil and eggs until smooth, then mix in the vanilla.
In a separate, large bowl, sift together the flour and baking powder. Stir in the brown sugar. Then, get your berries. First, pick out 12 of the larger berries to stick on the top of each muffin, and set those aside. Next, if you have really big strawberries in your mix, you might want to cut them in half. Sometimes I do this, and sometimes I don’t… but they will shrink away from the batter when cooking and create strawberry flavored holes. Now, stir the berries into the flour sugar mixture until each berry is well coated.
Fold in the yogurt mixture, and stir until there are no significant bits of dry flour. The batter will be quite dry, more like scone mixture.
Spoon the batter into the muffin tin, dividing evenly between each hole. You can fill these all the way to the top… they will rise some, but not excessively. Top each with one of the berries you picked out, and then sprinkle with the raw sugar if you want to.
Bake for 25 to 35 minutes or until the tops are nicely golden and a skewer inserted comes out clean.
*From Cook & Eat
Number of Servings: 15
Recipe submitted by SparkPeople user JADIE15.
Nutritional Info Amount Per Serving
- Calories: 195.1
- Total Fat: 8.2 g
- Cholesterol: 28.3 mg
- Sodium: 83.5 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 1.3 g
- Protein: 3.5 g
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