I made this recipe a couple of times with different adjustments each time. They were really good whatever way I made them. The recipe is adapted from a Taste of Home Magazine, but I did not include which issue it was in when I cut out the recipe. The original can probably be found on the website www.tasteofhome.com
The first time I made this recipe, I used melted butter instead of the applesauce and strawberries instead of blueberries. The second time I made them using the applesauce and blueberries. Both of the results were great. This seems to be a recipe that is easily adaptable to what fruit you have on hand. I make a batch and then freeze them. They are a perfect breakfast on work days. I take one out of the freezer when I get up and it is thawed and ready to eat when I get to work. Of course the muffins can also be popped in the microwave to warm them up.
Below is the recipe with the adaptations that I used.
Orange – Berry Yogurt Muffins
Makes 12 large or 15 regular muffins
1 c. all- purpose flour or whole wheat white flour
1 c. whole wheat flour
3/4 c. sugar
3 tsp. baking powder
1/4 tsp. salt
1 c fat-free plain Greek yogurt
1/2 c. orange juice
1/3 c. unsweetened applesauce or melted butter, slightly cooled
1 egg
4 tsp. grated orange peel or 1/2 tsp. lemon extract
1 c. fresh or frozen blueberries or chopped strawberries or maybe rhubarb would be good?
Preheat oven to 3500F.
In a large bowl, whisk flours, sugar, baking powder and salt. In another bowl whisk together yogurt, orange juice, egg, orange peel (or lemon extract) and applesauce (or melted butter).
Toss blueberries or strawberries in flour mixture and then gently stir in yogurt mixture until just moistened. Coat muffin pan with cooking spray and fill about 3/4 full of batter. Bake 24-26 minutes until a toothpick inserted comes out with a few crumbs. Cool in the pan 5 minutes and then remove. Serve warm or freeze for later. They are really moist and very yummy.
Minnesota Food Lover 