8 Easy Muffins

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Ingredients

• 3 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon each: salt and baking soda
• 1 1/2 cups plain low-fat yogurt
• 2 large eggs
• 6 tablespoons flavorless oil or melted butter
• 6 tablespoons unsweetened applesauce
• 2 teaspoons vanilla extract
• Flavorings of choice (see options below)

Details

Servings 12
Adapted from aarp.org

Preparation

Step 1

when one simple one will do. Here's a batter base and eight delicious variations.

Makes 1 dozen

Mix flour, sugar, baking powder, salt and soda in a medium bowl. In a separate bowl, mix yogurt, eggs, butter or oil, applesauce, vanilla and flavorings of choice. (See options below.) Scoop batter in each of the 12 greased muffin cups. Bake on the center rack of a 400-degree oven until golden brown, 23 to 25 minutes. Let stand a few minutes; turn onto a wire rack to cool.

Raspberry Muffins with Lemon Curd Filling:

Mix a generous cup of frozen raspberries into the batter. Make an opening in each portion of scooped batter; spoon in a heaping teaspoon of lemon curd and press in a few frozen raspberries onto each top, then bake.

Pineapple Muffins with Upside-Down Flavorings:

Mix 6 tablespoons flour, 1/4 cup dark brown sugar and 3 tablespoons melted salted butter in a small bowl. Mix 1 cup drained crushed pineapple into yogurt mixture; sprinkle sugar mixture over each top. Add a maraschino cherry and bake.

Chocolate Cherry Muffins:
Add a generous cup of frozen cherries (halved if small, quartered if large), 1 cup (6 ounces) chopped bittersweet chocolate and 1/2 teaspoon almond extract to batter. Press a half cherry into each top and bake.

Apple Muffins with Sharp Cheddar:
Mix 1 cup grated apple and 1/2 teaspoon nutmeg into yogurt mixture. Stick 3/4-inch block of sharp cheddar into each top and bake.

Carrot Muffins with Cream Cheese Surprise:
Mix 1 cup grated carrots and 1 teaspoon pumpkin pie spice into yogurt mixture. Mix 6 ounces Neufchatel cheese, 2 tablespoons sugar and 1/4 teaspoon pumpkin pie spice. Make opening in each portion of scooped batter; spoon in cheese mixture and bake.

Zucchini Muffins with Cinnamon and Chocolate Chips:
Add 1 cup grated zucchini and 1 1/2 teaspoons cinnamon to the yogurt mixture, and stir 1 cup mini chocolate chips into batter. Press a few bits of zucchini and chocolate chips into each top and bake.

Blueberry Lemon Muffins:
Add 1 teaspoon finely grated lemon zest to yogurt mixture and a generous cup of frozen blueberries to the batter. Press a few extra blueberries into each top and bake.

Date Almond Muffins:
Add 1 cup chopped dates, 1 1/2 teaspoon cinnamon and 1/2 teaspoon almond extract into yogurt mixture. Press a tablespoon of slivered almonds (3/4 cup total) into each top and bake.