- 12
Ingredients
- BATTER
- 1 cup (8 ounces) lemon, vanilla, or other fruit-flavored yogurt, regular or low-fat (not nonfat)
- 1/4 cup (2 ounces) milk
- 2/3 cup (4 5/8 ounces) sugar
- 1/4 cup (1/2 stick, 2 ounces) butter, melted
- 3/4 cup (3 to 4 ounces) chopped dried fruit; apricots, cherries, raisins, pineapple, or the dried fruit of your choice
- 2 large eggs
- 1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
- 3/4 cup (3 ounces) Hi-maize® Natural Fiber*
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- TOPPING
- 1/4 cup (1 ounce) King Arthur Unbleached All-Purpose Flour
- 1/4 cup (1 3/4 ounces) sugar
- 1/2 cup barley flakes or old-fashioned rolled oats
- 1/2 teaspoon ground cinnamon
- 3 tablespoons (1 1/2 ounces) softened butter
Preparation
Step 1
*Substitute all-purpose flour, if desired.
Preheat the oven to 400°F. Lightly grease and flour the wells of a muffin pan, or line the pan with paper or silicone liners, and grease the liners.
Whisk together the yogurt, milk, sugar, melted butter, dried fruit, and eggs. In a separate bowl, whisk together the flour, Hi-maize®, baking powder, salt, and baking soda. Make a well in the middle of the dry ingredients, pour in the wet ingredients, and stir just till blended. Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
Combine the topping ingredients, mixing till well combined. Sprinkle a generous tablespoon of topping over each muffin.
Bake the muffins for 16 to 18 minutes, until they're lightly browned. Remove them from the oven, and after a few minutes transfer them to a rack to cool.