Spiced Yogurt Muffins
Recipe from
Food & Wine
These ingeniously moist muffins from baker Jennifer Musty are rich in calcium and low in fat.
Servings:
Makes 18 muffins
Prep Time:
25 mins
Total Time:
45 mins
Ingredients
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2 cupsall-purpose floursee savings
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1 cuplight brown sugarsee savings
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1 tablespoonbaking powdersee savings
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1/2 teaspoonbaking sodasee savings
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1/2 teaspoonsaltsee savings
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1 teaspoonground cinnamonsee savings
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1/2 teaspoonground allspicesee savings
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1/2 teaspoonground clovessee savings
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3/4 teaspoonfreshly grated nutmegsee savings
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2large eggs, at room temperaturesee savings
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1 1/4 cupsplain low-fat yogurtsee savings
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4 tablespoonsunsalted butter, meltedsee savings
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1/4 cupunsweetened applesaucesee savings
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1 teaspoonpure vanilla extractsee savings
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1 tablespoongranulated sugarsee savings
Directions
1.
Preheat the oven to 375 degrees. Line 18 muffin cups with paper or foil liners. Lightly spray the liners with vegetable oil spray.
2.
In a food processor, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, allspice, cloves, and 1/2 teaspoon of the nutmeg and pulse to blend; transfer to a large bowl. In a medium bowl, whisk the eggs, yogurt, butter, applesauce, and vanilla. Fold the yogurt mixture into the dry ingredients until just blended.
3.
Spoon the batter into the prepared muffin cups. Sprinkle the granulated sugar and remaining 1/4 teaspoon nutmeg over the muffins. Bake for 18 minutes, until the muffins are springy; let cool in the pans for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
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