Yogurt And Berry Muffins – a delicious recipe with eggs, white sugar, vegetable oil, vanilla, flour, yogurt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 200oC and line 12 muffin tins with muffin cases.
2
In a large bowl, eat the eggs until frothy.
3
Gradually add the sugar while beating and slowly pour in the oil while still beating. Add the extract and beat to incorporate.
4
Add in the yogurt and beat until smooth. (If your yogurt is overly sweet, you might like to reduce the sugar amount).
5
Add in the flour and berries, carefully fold inches Don't over mix as the muffins won't rise very high and will be more stodgy than fluffy.
6
Scoop batter into prepared muffin cups with a large tablespoon.
7
Bake in your preheated oven for 18-22 minutes.
8
Don't eat until slightly cooled - the berries are hot!
691
kcal
Calories
37
g
Fat
74
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 eggs, 1/2 cup white sugar, 1/2 cup vegetable oil, 1 teaspoon vanilla or 1 teaspoon almond extract, and more.
Yes, Yogurt And Berry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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