Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Blueberry Yogurt Muffins
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- #28645
Yogurt makes a spectacular secret ingredient for moist, rich muffins. A bit of OJ in the mix brightens up the flavor and make these muffins truly marvelous.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sugar
1 egg, lightly beaten
1/4 cup unsweetened orange juice
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 container (8 ounce size) vanilla low-fat yogurt
1 cup fresh or frozen blueberries, thawed
nonstick cooking spray
1 tablespoon sugar
directions
Combine first 5 ingredients in a large bowl. Make a well in center of mixture.
Combine egg and next 4 ingredients, then add to dry ingredients. Stir just until dry ingredients are moistened. Gently fold in blueberries.
Spoon batter evenly into muffin cups coated with cooking spray. Sprinkle 1 tablespoon sugar evenly over batter.
Bake at 400 degrees F for 18 minutes or until golden. Remove pans immediately and cool on a wire rack.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 13, 2006
great muffins! My picky toddler and husband loved these too. I also did the same wheat flour & quick oats exchange. I used strawberry & banana yogurt. I also had to use a little milk to thin out the batter. No vanilla in the house so I used nutmeg too. thanks!!!
August 10, 2006
These are some of the best muffins I've ever had! I made a few substitutions: used whole milk plain yogurt, 1 cup white flour, 3/4 cup high protein whole wheat flour, 1/4 cup rolled oats, 1/2 teasp fresh grated nutmeg (instead of vanilla), and used brown sugar. Awesome!!