These are more fruity muffins but follow the same guidelines of the Poppy Seed in terms of mixing.
'Dry'
2/3 cup sugar
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
A couple shakes of Nutmeg
'Wet'
3/4 cup nonfat yogurt
2-3 cups fruit (I use blueberries, raspberries, blackberries, etc. If frozen thaw first and add juice as well)
1-2 tsp Lime Juice
2 large eggs
1 1/2 teaspoon pure vanilla extract
3/4 stick (6 tablespoons) unsalted butter, melted and cooled (You could also substitute 6 tbs. canola oil if you want a lower fat recipe, or even try a half stick butter, or part shortening and part butter)
Mix it up!
Preheat oven to 400 and put muffin cups in muffin tins (or grease muffin tins with butter or canola oil).
2 large eggs
1 1/2 teaspoon pure vanilla extract
3/4 stick (6 tablespoons) unsalted butter, melted and cooled (You could also substitute 6 tbs. canola oil if you want a lower fat recipe, or even try a half stick butter, or part shortening and part butter)
Mix it up!
Preheat oven to 400 and put muffin cups in muffin tins (or grease muffin tins with butter or canola oil).
Mix all dry ingredients in bowl. Mix all wet ingredients, except yogurt, in another bowl. Add wet to dry and stir until just mixed. Add yogurt, first half and then a bit at a time. The goal here is not to make the batter too runny and stop if it gets too close to pancake batter. You want it lumpy in a way that falls off a spoon slowly. The X factor here is the fruit; if it is not too juicy, then more yogurt may be needed, if frozen, then less.
Add to muffin tins/cups until about just below the top.
Bake for 15-17 minutes, or until golden brown on top.
