|Muffins from Muffin Break|
|by Muffin Break|
This work provides sumptuous muffin secrets from Australia's most successful muffin chain.
Results 1 - 10 of 320 for yogurt muffins
Preheat oven to 400°F. Line a 12-cup muffin pan with paper ... salt. Stir in yogurt, milk, melted ... chopped pineapple, chopped bananas, raisins, etc.
Preheat oven to 375°F. Bake for 15 to 18 minutes.
In large mixing ... Gently stir in yogurt and milk, blending ... or paper lined muffin cups 3/4 full. ... warm. Makes 12 muffins. Combine 1/3 ... fill cups 3/4 full.
Preheat oven to 425 degrees. Grease 8 muffin cups. Stir yogurt to blend fruit. ... moisten. Fill muffin cups 2/3 full. Bake 15 minutes or until golden brown.
Line muffin pans (12 cups) ... beat egg; add yogurt, oil and ... and spread on muffins. Nutritional Analysis: 1 serving - 167 kcal, 3 g fat, 16% cal from fat.
In a large ... whisk together lemon yogurt, butter, egg, ... (2 1/2 inch) muffin cups which have ... sugar dissolves. Put muffins onto a rack ... absorbed. Makes 12 muffins.
Stir first 4 ... sugar and cornmeal. Stir in mixture of milk, egg and yogurt. Bake in greased muffin tins at 350 degrees for 20 minutes. Yields 12 muffins.
Combine and sift ... food color into yogurt. Add yogurt, ... 1/2 or mini muffin pans. Bake at ... are better the second day, when the flavor is enhanced.
Combine the eggs ... cornmeal, baking powder, soda and salt. Add flour mixture, yogurt and melted butter to egg mixture; ... batter is evenly moistened.
Combine flour, baking ... sugar, honey, eggs, yogurt, butter and ... Spoon into greased muffin tins. Bake at ... syrup over warm muffins. Yields 12 muffins.
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