Now, if only Anna was feeling like baking again despite the 27 degree (celcius) temperatures and the fact that I have only just turned on the AC in an effort to conserve money. I don't know about you - but my tummy is grumbling. A little later a picture of these muffins will be added. (Only five on the plate as I was barely able to snap a photo of them!) Behind the plate of muffins is a bouquet that was the joint efforts of Noah (13) and Bethany (10). It was created out of plants found growing around the yard.
Berries and Yogurt Muffins
- 1/2 cup plain, vanilla, or lemon yogurt
- 3/4 cup milk
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 4 tablespoons butter, melted
- 2 large eggs
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 cup fresh red raspberries or blueberries ( OR substitute this cup of fresh berries with 1 cup of whole cranberry sauce)
- 1/2 cup chopped pecans or walnuts, optional (We did not add nuts due to allergies)
- 1/4 cup all-purpose flour
- 2 tablespoons firmly packed brown sugar
- Dash cinnamon
- 2 tablespoons softened butter
Heat oven to 400°. Lightly grease and flour muffin cups or line with paper or foil liners.
In bowl combine yogurt, milk, granulated sugar, 1/4 cup brown sugar, melted butter, and egg. In separate bowl stir together flour, baking powder, salt and baking soda. Combine the mixtures, stirring only until dry ingredients are moistened. Gently fold in berries. Spoon into muffin cups.
In a small bowl combine the topping ingredients with a fork until crumbly. Top muffins with crumb topping.
Bake the muffins for 20 to 25 minutes.
Makes about 12 to 15 muffins.
Anna used our Texas muffin tins and had to bake the muffins longer. (We went the grease and flour route.) We find muffins of this size extremely filling and a great way to serve an easy breakfast., especially when planning an early morning departure. Of course, she doubled the recipe as well. Read more!