High-Fiber Fruit and Yogurt Muffins
High-Fiber Fruit and Yogurt Muffins
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| quick-n-easy | |
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| Yield: | 12 muffins |
Ingredients
Muffins
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 2/3 cup sugar
- 3/4 cup Hi-maize Fiber*
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon Cake Enhancer, optional, for tenderness
- 1/3 cup milk
- 3/4 cup (1 standard container) lemon, vanilla, or other fruit-flavored yogurt, regular or low-fat (not nonfat)
- 2 large eggs
- 1/8 teaspoon Buttery Sweet Dough Flavor, optional but good; or 1 teaspoon vanilla extract
- 1/4 cup (4 tablespoons) butter, melted
- 1 cup dried fruit, chopped if large; Tropical Fruit Blend is a good choice
- *Substitute all-purpose flour, if desired, increasing the amount of milk to 1/2 cup.
Topping
- 1/4 cup King Arthur Unbleached All-Purpose Flour
- 1/4 cup sugar
- 1/2 cup old-fashioned rolled oats
- 1/2 teaspoon ground cinnamon
- 3 tablespoons softened butter
Directions
1) Preheat the oven to 400°F. Lightly grease and flour the wells of a muffin pan, or line the pan with paper liners, and grease the liners.
2) In a medium-sized bowl, whisk together the flour, sugar, fiber, baking powder, salt, and cake enhancer.
3) Whisk together the milk, yogurt, eggs, and flavor, and gently stir into the dry ingredients. Stir in the melted butter.
4) Gently stir in the fruit.
5) Spoon the batter into the prepared muffin cups, filling each nearly full. A level (to slightly heaped) muffin scoop of batter for each muffin works well here.
6) Combine the topping ingredients, mixing until well combined and crumbly.
7) Sprinkle a generous tablespoon of topping over each muffin.
8) Bake the muffins for 16 to 18 minutes, until they've domed nicely and they're lightly browned.
9) Remove the muffins from the oven, and transfer them to a rack to cool.
Yield: 12 muffins.
Reviews
- 11/14/2011
- Delicious! The second time through this. I used plain 0% greek yogurt, which probably made it a bit thick. Instead of vanilla or the buttery dough flavor, I used Fiori di Scilia (the full teaspoon, but could easily cut in half). I topped with coconut.
- 06/02/2011
- I loved this recipe. I did alter it quite a bit. Firstly, I cut the recipe in half, yet I used the full container of vanilla flavored yogurt. Used spelt instead of AP, used flax meal and some wheat bran instead of high fiber flour. I also cut the sugar by a half and only used brown. Raisins were my choice of dried fruit, since that is what I had. The final result was delicious. Super moist, flavorful inside, crunchy and sweet on top. Great. I will be making these for my children regularly.
- 05/08/2011
- Addictive! I used white wheat flour, a combinaison of dried plums, apples and apricots and a 2% pineapple greek yogourt with vanilla. I also used Splenda instead of sugar and apple sauce instead of butter. In the topping I replaced the butter with water. Ok, not the original recipe at all anymore but I always tweak the recipes to adapt them to what I have and what I what to add or eliminate in them. The combinaison of fruit and yogurt is very tasty and satisfying.
- 05/07/2011
- These turned out beautifully. One word of warning, though- don't leave out the fruit mix-in. The fruit flavor in the yogurt isn't strong enough to come through on its own.
- 05/05/2011
- These were delicious muffins! I made them gluten-free with Brown Rice Flour blend, quinoa flour and oats, added Brown Rice Protein Powder, chopped nuts, and ground golden flax seeds. I used a bit less sugar, plain yogurt, and canola oil. For the dried fruit, I used KAF's dried "Fruitcake Fruit". I omitted the topping. So nice to have a tasty muffin with more calcium and fiber and have it not brown like bran muffins! I am ready to make more and see how they freeze. This is a keeper.
