Yogurt Honey Health Muffins
By Chef Ann Cooper from Green Market Baking Book by Laura C. Martin
The addition of yogurt makes these muffins moist and nutritionally sound, and they will keep in an airtight container for three days and still taste wonderful. If cake flour is not readily available, all-purpose flour can be substituted. The muffins will be slightly denser, but will taste just as good.
Makes 24 mini muffins
1 1/2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
4 1/2 teaspoons sugar
2 tablespoons rolled oats
1 tablespoon diced dried cranberries
1 tablespoon diced dried apricots
1 tablespoon sunflower seeds, unsalted
1 teaspoon orange zest
1 tablespoons toasted bran
1/2 cup nonfat yogurt
1/4 cup honey
1 teaspoon vanilla extract
1/2 cup (1 stick) butter, melted
2 eggs
Preheat the oven to 350º. Prepare a mini muffin pan by either greasing or using liners.
In a large bowl sift together the flour, baking powder, baking soda, salt and sugar. Add the oats, dried fruit, sunflower seeds, orange zest and toasted bran, then mix to combine.
In a separate bowl, combine yogurt, honey, vanilla extract, butter and eggs, and stir until the ingredients are well blended. Pour the yogurt mixture into the dry ingredients and stir to mix, taking care not to overmix. Fill the muffin cups two-thirds full with batter. Bake for approximately 20 minutes, or until golden.
Tip: We also made these with whole wheat pastry flour instead of white flour, and they were exceptionally delicious. They are also good with other dried fruits—dates, raisins, etc.
