Flax Meal Honey Cinnamon Yogurt Muffins Food

BRAN FLAX MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.
• Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

FLAX MEAL HONEY CINNAMON YOGURT MUFFINS

Steps:

• Mix wet ingredients.
• Mix dry ingredients. Then combine with wet.
• Let batter stand 5 minutes. Spoon into well-greased muffin cups (don't use paper liners).
• Bake at 350 degrees for 15 minutes. (Store leftovers in fridge.).

FRUITY WHOLE WHEAT YOGURT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease 12 muffin cups or line with paper muffin liners.
• Stir together flour, sugar, baking soda and baking powder.
• In a separate bowl, combine yogurt, egg, vanilla, oil and fruit.
• Stir mixtures together just until combined; batter will be very thick.
• Scoop into prepared muffin cups and bake in preheated oven for 25 minutes.
• Tip: I use to beat egg together with a little of the sugar until fluffy and light in colour.
• This helps the leavening process.

CINNAMON YOGURT

Steps:

• mix all ingredients.
• let sit at room temperature for 15 minutes.

LEMON YOGURT HONEY MUFFINS

Steps:

• Preheat oven to 190 degrees celsius.
• Melt butter and honey in saucepan, or microwave.
• Whisk egg, lemon juice, lemon rind and yogurt together.
• Mix dry ingredients, add to wet ingredients.
• Pour into 12 muffin tin, bake for 13-16 minutes.

SPICED YOGURT MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Line 18 muffin cups with paper or foil liners. Lightly spray the liners with vegetable oil spray.
• In a food processor, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, allspice, cloves, and 1/2 teaspoons 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.
• Spoon the batter into the prepared muffin cups. Sprinkle the granulated sugar and remaining 1/4 teaspoons 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.

ORANGE YOGURT MUFFINS

Steps:

• Preheat oven to 375F (190C) and butter or spray standard muffin tins.
• Finely grate the zest from the oranges (zest only the bright orange portion of the peel)- you will end up with approximately 1/4 c of zest.
• In a small saucepan, combine the zest, first 1/4 cup of sugar and the water; stir together over medium heat for about 2 minutes until sugar dissolves.
• Add the butter and stir until melted, about 1 minute more.
• Set aside orange zest mixture.
• In a medium bowl, stir together the flour, baking powder, baking soda, salt and the second 1/4 cup of sugar.
• In a large bowl, whisk together the eggs, yogurt, milk and reserved orange zest mixture until smooth.
• Add the flour mixture and stir just until blended (do not overmix).
• Spoon into prepared muffin tins, filling each cup three-quarters full.
• Bake for 15-20 minutes, or until pick inserted in center comes out clean.
• Cool in tins for 3-5 minutes and then remove and cool completely on wire rack.
• ****FOR GLAZE****.
• Combine all the ingredients for the glaze in a small bowl and whisk together briskly until smooth and very well blended.
• If glaze is too stiff, beat in a few more drops of orange juice.
• Brush or spoon over the muffins while they are still a bit warm.
• You will end up with almost 1/2 cup of glaze which should be enough for the 18 muffins.

LEMON YOGURT MUFFINS

Steps:

• Preheat the oven to 400F (200C).
• In a large bowl, mix together the flour, rolled oats, 1/2 cup granulated sugar, baking powder, baking soda and salt.
• In a separate bowl, mix together the yogurt, egg, 1/4 cup lemon juice, and finely chopped peeled lemon (white pith removed first).
• Add the wet ingredients to the dry, mixing only until blended.
• Fill 12 well-greased muffin cups two thirds full.
• Bake for 20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
• Meanwhile, prepare the syrup: Put 1/4 cup granulated sugar and the grated rind and juice of 1/2 lemon in a small pot.
• Bring to a boil and reserve.
• When the muffins are baked, prick all over with a toothpick.
• Do not remove them from the pan until cooled.
• Brush the warm syrup on the hot muffins.