Zutaten für Fruity Whole Wheat Yogurt Muffins
- All Purpose Flour
- Whole Wheat Flour
- White Sugar
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- Plain Yogurt
- 1 large egg
- Vanilla Extract
- ¼ cup vegetable oil
- Apples
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Zubereitung von Fruity Whole Wheat Yogurt Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 1 ½ cups whole wheat flour, ¾ cup granulated sugar, 1 teaspoon baking soda, and ½ teaspoon baking powder.
- In a separate bowl, combine 1 cup plain yogurt (any flavor), 1 large egg, 1 teaspoon vanilla extract, ¼ cup vegetable oil, and 1 cup of your favorite chopped fruit (berries, bananas, peaches, etc.).
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix. The batter will be thick.
- Fill each muffin liner about ¾ full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
46g
Fat
6g
Carbs
9g
