Yogurt Honey Health Mini Muffins Food

YOGURT HONEY HEALTH MUFFINS

Steps:

• Preheat the oven to 350°F and oil a mini muffin pan.
• In a large mixing bowl, sift together the flour, baking powder, baking soda, salt and sugar.
• Add the oats, cranberries, apricots, sunflower seeds, orange zest and bran and mix to combine.
• In another bowl combine the yogurt, honey, vanilla, butter and eggs and stir until the ingredients are well blended.
• Pour the yogurt mixture into the dry ingredients and stir to mix, just until all ingredients are incorporated.
• Take care not to overmix.
• Fill muffin cups two-thirds of the way with batter.
• Bake until golden brown and cooked through, about 20 minutes.

WHOLE-GRAIN BANANA YOGURT MUFFINS

Steps:

• Heat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners or generously grease (with nonstick cooking spray or butter).
• In a large bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. In a medium bowl, whisk the bananas, yogurt, egg, brown sugar, oil and honey until just smooth.
• Pour the wet ingredients into the dry and gently stir with a silicone spatula just until no streaks of flour remain. Divide the batter evenly among the muffins cups. Sprinkle on toppings if you'd like.
• Bake until a toothpick inserted into a center muffin comes out clean, 20 to 23 minutes.
• Cool in the tin on a rack for 5 minutes, unmold and cool completely or serve warm.

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.

HEALTHY LEMON BLUEBERRY MUFFINS (WITH YOGURT!)

Steps:

• Preheat oven to 400 degrees F.
• Wash and zest your lemon(s). My lemons were large and juicy so I only needed one.****
• In a medium sized bowl, combine yogurt, honey, melted butter, eggs, vanilla and lemon juice. Stir well to combine.
• In a large bowl, combine flour, baking powder, baking soda, lemon zest and salt. Whisk together. Add blueberries and stir them in.
• Dump wet ingredients into dry ingredients and stir only until just combined*****. (You don't want to overmix muffins because you'll make them tough.)
• Spoon into muffin cups or greased muffin tins. Bake for 5 minutes in preheated 400 degree F oven. Reduce heat to 350 degrees F and bake for about 15 more minutes - until a toothpick inserted into the centre of a muffin comes out clean. Start checking a minute or two before time is up (ovens vary).
• Remove muffins from tins and let them cool on a wire rack so they don't sweat.
• Enjoy! :)

HEALTHY STRAWBERRY MUFFINS

Steps:

• Preheat the oven to 375 degrees F and grease a standard 12-cup muffin tin with nonstick spray.
• Add the flour, oats, baking powder, baking soda, and salt to a medium bowl. Stir together.
• Add the milk, maple syrup, oil, eggs, vanilla extract, strawberries, and lemon zest, if using. Stir together gently to just combine.
• Evenly divide the batter between the muffin tin using about 1/4 cup per cup.
• Bake 16-18 minutes or until a cake tester inserted into the center comes out cleanly.
• Remove from oven, let cool for a minute or two I the pan, and transfer muffins to cool fully on a wire rack. (Use a paring knife around the edges if needed to help you remove them from the pan.) Serve slightly warm or at room temperature.

PUMPKIN OAT GREEK YOGURT MUFFINS

Steps:

• Preheat oven to 400F and prepare a muffin pan by spraying cavities with cooking spray or lining them with paper liners***. Set aside.
• Add all ingredients except for chocolate chips to a blender or food processor and process on high until oats are broken down and batter is smooth and creamy, about 2-3 minutes. Stir in chocolate chips by hand.
• Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Sprinkle a few pumpkin seeds or chocolate chips over the top of each muffin, if desired.
• Bake for 15-18 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.

HEALTHY OATMEAL MUFFINS

Steps:

• Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and set aside.
• In a high speed blender or food processor, add all your ingredients and blend until a smooth batter remains.
• Distribute the batter evenly amongst the 12 muffin liners. Bake the muffins for 18-20 minutes, or until a skewer comes out mostly clean.
• Let the muffins cool in the tin for 10 minutes, before carefully transferring to a wire rack to cool completely.

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.

HEALTH NUT MUFFINS

Steps:

• Whisk eggs and buttermilk.
• Add remaining wet ingredients.
• Mix.
• In a separate bowl, mix together dry ingredients.
• Add to wet ingredients, mixing until just combined.
• Bake at 350 for 15-25 minutes (shorter for smaller muffins, longer for jumbo muffins).

YOGURT-HONEY MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Grease or add paper liners to 12 muffin cups.
• Measure dry ingredients into a large mixing bowl, stirring until well blended.
• Add raisins and stir.
• Combine yogurt, honey, butter, and egg.
• Add to dry ingredients and stir together until all ingredients are moist.
• Fill muffin cups 2/3 full.
• Bake at 400 degrees F for 15 minutes.