These muffins end up so light and fluffy from the yogurt and are not overly sweetened like most store bought varieties
Fruit Burst Muffins |
Gypsy Boots Trail |
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Prep Time
10 minutes |
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Cook Time
35 minutes |
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Total Time
45 minutes |
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Ingredients
- 2 cups fruit (mixed, frozen, and chopped)
- 2 eggs
- 1 cup all-purpose unbleached flour
- 1 cup whole wheat flour
- 1/2 cup yogurt, plain or vanilla
- 1/4 cup honey, melted
- 1/4 cup butter, melted
- 1 tbsp ground flax
- 1 tbsp wheat bran
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- Preheat oven to 350'F
- In a large bowl, whisk together eggs, yogurt, honey, butter, and vanilla
- Add flours, baking powder, baking soda, and salt; mix into wet ingredients, making sure everything is well combined
- Once batter is mixed and smooth, fold in fruit, avoiding over mixing
- Pour batter into a greased or lined muffin tin, this recipe will make 12 muffins
- Bake at 350'F for 30-35 minutes, testing muffins with a toothpick when done