Home Made Cherry Vanilla Yogurt Muffins Food

CHERRY MUFFINS

Steps:

• Preheat oven to 400°F
• Combine flour, sugar, baking powder and salt into a bowl.
• In a separate bowl, combine egg, yogurt, oil, milk and almond extract
• Add flour mixture to liquid mixture. Mix to combine.
• Fold in cherries.
• Scoop batter into greased muffin tins.
• Bake in a preheated 400° oven for 15-18 minutes.
• Cool in pan for 5 minutes and then remove from pan and continue cooling on a baking rack.

CHERRY YOGURT MUFFINS

Steps:

• Preheat oven to 350 degrees.
• In large bowl beat margarine until creamy.
• Beat in sugar.
• When pale and fluffy, add eggs.
• Mix in baking powder,baking sada and almond extract.
• Fold in 1 c flour.
• Mix well by hand.
• Stir in yogurt and 1c floru.
• In greased muffin tin spoon heaping tbl batter.
• To each muffin add 1tsp pie filling.
• Cover with another heaping tbl batter.
• Bake @ 350 degrees 25 minutes.

CHERRY VANILLA MUFFINS

Steps:

• Mix all your dry ingredients together in one bowl (including Vanilla Powder)
• Lightly beat the eggs and add in the Greek Yogurt, oil, lemon zest, and juice from the lemon. Mix all these ingredients until well blended.
• Add wet mixture to dry mixture and mix just enough to blend.
• Fold in the Cherries into the muffin mix. (donot over mix; it will make the muffins tough)
• Sprinkle the tops with granola.
• Bake for 25-30minutes at 350 degrees until the tops are golden brown.
• This will yield 6 large muffins or 12 small muffins

MINI CHERRY MUFFINS

Steps:

• In a small bowl, cream butter and sugar. Beat in the egg, yogurt and extract. Combine the flour, baking soda and salt; stir into creamed mixture just until moistened. Fold in cherries., Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 350° for 15-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

VERY VANILLA MUFFINS

Steps:

• Preheat oven to 400º. Line 12 muffin pan cups with paper liners.
• In a large bowl, stir together flour, 1/2 cup of the sugar, baking powder, baking soda, and salt. In a medium bowl, stir together egg, yogurt and vanila, pour over dry ingredients. Add melted butter and stir just to blend (do not overmix). Quickly spoon batter into paper liners, filling each muffin cup to the top. Sprinkle with remaining 1 tbsp of sugar.
• Bake muffins about 20 minutes, or until a toothpick inserted in center comes out clean. Remove muffins to wire rack and let cool 10-15 minutes before serving.

BLUEBERRY YOGURT MUFFINS

Steps:

• In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

CHERRY VANILLA MINI MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, cinnamon, baking soda and salt. In another bowl, beat the egg, yogurt, butter and vanilla; stir into dry ingredients just until moistened. Fold in cherries. , Fill greased or paper-lined miniature muffin cups three-fourths full. Bake at 400° for 13-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.