Jackys Fruit And Yogurt Muffins Food

YOGURT MUFFINS

Steps:

• Preheat oven to 350°F Grease muffin pan. Set aside.
• In a bowl, mix yogurt and baking soda. Set aside.
• In another bowl, beat butter. Add eggs, one at a time, then vanilla. Set aside.
• In another large bowl, mix flour, baking powder, salt and sugar. Add the egg mixture and then pour the mixture of yogurt, stirring just to moisten the dry ingredients. Incorporate the chocolate chips. Stir a little bit. Pour in the muffin pan.
• Mix all ingredients of the garnish. Distribute on the muffins. Bake in oven 30 to 35 minutes. (check the muffins after 20 minutes as I wrote 20-25 minutes as a note, so maybe my muffins were ready after 20-25 minutes. As I said it's been a while since I made them).

FRUIT EXPLOSION MUFFINS (TIM HORTON'S COPYCAT)

Steps:

• Preheat oven to 350 degrees F and line 3 muffin pans with paper liners or use non-stick pans and grease lightly. You can also use silicone pans, though they will not brown as usual.
• In a large bowl, combine sour cream, oil, applesauce, eggs and vanilla with a whisk. Stir in sugars until combined completely.
• Add flours, baking powder, baking soda, and salt and stir just until combined. Fold in berries.
• Spoon 1 tablespoon of batter into the bottom of each liner, spreading it cover the bottom completely. Top with 2 teaspoons of jam and cover with remaining batter (about one heaping tablespoon per muffin cup), covering the jam as best as you can.
• Bake for 23-25 minutes (I bake mine exactly 25 minutes), until golden brown, toothpick comes out clean and batter around berries appears set. Cool to room temperature and serve.
• May be stored at room temperature for 2-3 days or frozen for 3-4 months.

STRAWBERRY YOGURT MUFFINS

Steps:

• preheat oven to 400°F.
• In med bowl, stir together all flour, baking soda, baking powder, salt and sugar.
• In sm bowl, beat together Egg Beaters, vegetable oil and yogurt.
• Gently fold yogurt mixture into flour mixture until completely incorporated. Do NOT beat.
• Fold in strawberries, lemon rind and walnuts.
• Spoon batter into 9 well-greased muffin cups. Chill in refrigerator 1 hour.
• Bake muffins in preheated 400°F oven for 25-30 min until they are golden brown. Remove from oven.
• Let muffins stand 5 min, then turn out of pan. Serve warm or at room temperature.
• Variations: change the flavor of the yogurt to something else for a TWO fruit flavored muffin.
• NOTE: It is indeed a shame when a perfectly good recipe is dinged due to users with insufficient experience OR due to users who persist in altering the original ingredients or recipe instructions. We stand by this recipe, unequivocally.

JACKY'S FRUIT AND 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, butter and blueberries. Stir mixtures together just until combined; batter will be very thick. Scoop into prepared muffin cups.
• Bake in preheated oven for 25 minutes.

VEGAN FRUIT AND YOGURT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Mix in a large bowl, the flax seed and warm water.
• Let the flax seed set. In a separate bowl, stir together flour, sugar, baking soda and baking powder.
• Return to the bowl with the flaxseed in it. Combine yogurt, vanilla, margarine and blueberries with the flaxseed. Stir the two mixtures together just until combined; batter will be very thick. Scoop into prepared muffin cups.
• Bake in preheated oven for 25 minutes.

FRUIT & NUT MUFFINS

Steps:

• Preheat oven to 325 degrees fahrenheit.
• Sift together dry ingredients: flour, cinnamon, baking powder, baking soda, salt, and nutmeg.
• In a separate bowl mix wet ingredients: eggs, coconut oil, honey or maple syrup, sugar (if desired), yogurt, nut paste, bananas/applesauce, extract.
• Combine wet and dry ingredients until just moist and fold in your addition(s) of choice: raisins, chocolate chips, coconut, or blueberries.
• Line 2 regular muffin pans (1 dozen each) with muffin papers. Fill muffin cups 2/3 full.
• Bake muffins for 30-40 minutes.

YOGURT AND BERRY MUFFINS

Steps:

• Preheat your oven to 200oC and line 12 muffin tins with muffin cases.
• In a large bowl, eat the eggs until frothy.
• Gradually add the sugar while beating and slowly pour in the oil while still beating. Add the extract and beat to incorporate.
• Add in the yogurt and beat until smooth. (If your yogurt is overly sweet, you might like to reduce the sugar amount).
• Add in the flour and berries, carefully fold inches Don't over mix as the muffins won't rise very high and will be more stodgy than fluffy.
• Scoop batter into prepared muffin cups with a large tablespoon.
• Bake in your preheated oven for 18-22 minutes.
• Don't eat until slightly cooled - the berries are hot!

JO'S ULTIMATE MUFFINS

Steps:

• Pre-heat the oven to 175c fan oven
• Sieve together the flour, sugar and baking powders in a large bowl.
• Mix together the butter, eggs, yoghurt and vanilla essence, then combine with the flour until mixed together.
• Mix in the chocolate followed by the berries until just combined, be careful not to over mix.
• Spoon into 12 Muffin cases then pop in the pre-heated oven and bake for 20 min.
• Remove from the oven and leave to cool in the tin for 5 min, then transfer to a wire rack to cool.