January 10th, 2014

Fruit & Yogurt Muffins


I really love January – slowly, but surely I am making my way through closets and drawers.  Right now my trunk is loaded up and ready for a stop at the donation center – love the purge!

Here’s another great breakfast idea for busy mornings.  Fruit and Yogurt in a Grab-N-Go Muffin.  You’ll love that these are loaded with Greek yogurt and fruit- they also make a great afternoon snack!



Fruit & Yogurt Muffins


2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
2 eggs
1 cup (2%) Greek Yogurt
1/4 cup milk
2 cups fresh or frozen berries (blueberries, raspberries, blackberries, or a combination)

For the Streusel Topping

1/3 cup all-purpose flour
1/3 cup brown sugar
2 tablespoons butter
½ teaspoon cinnamon


Preheat oven to 400.  Line muffin cups with papers.

To make the streusel topping:   Combine the flour, sugar, butter and cinnamon in a food processor or with a fork until crumbly.  Set aside.

To make the muffins:  Mix together the flour, sugar, baking powder and salt.  Set aside.  In a large mixing bowl, whisk together oil, eggs, yogurt and milk.  Add the flour mixture until just combined.  Gently fold in the berries.

Fill the muffin cups about 3/4 full.  Top with streusel  and bake for about 20 minutes or until lightly browned and set.

Makes approximately 18 muffins.  Store in an airtight container.




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