Mini Muffin Yogurt Cakes Food

YOGURT MUFFINS (6 FLAVORS!)

Steps:

• Preheat the oven to 180C/350F. Grease a 12-count muffin tin and fill them with muffin liners. Set them aside.
• In a large mixing bowl, whisk together the bananas, butter, maple syrup, eggs, and vanilla extract, until smooth. Add the dry ingredients and mix until combined. Fold through the walnuts and chocolate chips, if using them.
• Distribute the batter evenly amongst the muffin tin and bake for 17-19 minutes, or until a skewer comes out mostly clean.
• Remove the muffins from the oven and let them cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.

LEMON YOGURT MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, yogurt, butter and lemon juice. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; leave muffins in pan. , Using a toothpick, poke 6-8 holes in each muffin. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.

MINI MUFFIN YOGURT CAKES

Steps:

• Mix room temperature butter with sugar. Add lemon zest and egg. In another bowl mix flour and baking powder, sift into wet mixture. Pour in yogurt and lemon juice.
• Spray mini muffin pan lightly, over greasing/spraying will damage cakes. Fill a little more then half way with batter. Bake at 350F for 10-15 minutes. Light brown on edges.