Yogurt-Berry Muffins Recipe

Name: Yogurt-Berry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¾ cups unbleached flour; ¼ cup sugar; 3 teaspoons baking powder; 1 teaspoon baking soda; 1 large egg white; 3 tablespoons reduced fat margarine, melted; ¼ cup honey; ½ cup low-fat milk; ¾ cup non-fat strawberry yogurt; 2 tablespoons strawberry jam; 1 cup quick oats

Servings: persons

1 ¾ cups unbleached flour
¼ cup sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 large egg white
3 tablespoons reduced fat margarine, melted
¼ cup honey
½ cup low-fat milk
¾ cup non-fat strawberry yogurt
2 tablespoons strawberry jam
1 cup quick oats

1
Preheat oven to 400F adn prep.
2
muffin tin with 12 paper liners.
3
In a large bowl, sift together the first 4 ingredients.
4
In a medium bowl, lightly beat egg white.
5
In a side bowl blend honey and melted butter then add to egg; stir in milk.
6
Add yogurt and jam and stir well.
7
Stir in oats and let sit 1 muinute.
8
Add wet mix to dry mix and stir until batter is lumpy.
9
Fill muffin cups 3/4 full and bake 20-25 minutes.
10
Enjoy with a cup of tea!

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ¾ cups unbleached flour, ¼ cup sugar, 3 teaspoons baking powder, 1 teaspoon baking soda, and more.

Yes, Yogurt-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.

Yogurt-Berry Muffins

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