Pictured: yogurt muffins made with wild-picked huckleberries!
Original recipe from Joy of Baking.
Ingredients:
- 2 egg
- 1 c yogurt or sour cream
- ¼ c olive oil or butter
- 1 t vanilla or maple extract (both are 👌 )
- 2 c wheat flour
- ½ c sugar
- 2 t baking powder
- ½ t soda
- ¼ t salt
- Variations (mix spices with dry ingredients, purees with wet, and fold chunks in last)
- Berry: 1-1½ c fresh or frozen berries
- Fruity: 3/4 c jam (it's fine for jam to be chunky in the batter)
- Pumpkin: 3/4 c (½ can) pumpkin puree + 1 t pumpkin pie spice
- Autumn: peel and chop 1 (or 1 can) apple, pear, or peach + 1 t cinnamon
- Raisin: ½ c chopped walnuts (plain or roasted) + ½ c raisins/craisins + 1 t cinnamon
- Banana: 2 mashed bananas + 1½ t cinnamon + opt ½ c chopped nuts
- Zucchini: 1 c shredded zucchini + 1½ t cinnamon + opt ½ c chopped nuts
- Chocolate: 1/3 c cocoa, minus 1/3 c flour + opt chocolate chips to taste
- Rhubarb: 1-2 c diced rhubarb, + ¼ t cinnamon
Directions:
- Preheat oven to 375. Grease muffin tin or bread pan.
- Beat wet ingredients, sift dry, mix together. Fold in optional fruit/nuts.
- Bake muffins 15-20 min or loaf 40-60 min. Ready when toothpick inserted in center comes out clean.
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