“Have you seen the muffin man, the muffin man…”
Back in the 1950’s (which, for the record, I wasn’t born in…just so ya know), this was a popular nursery rhyme. But, back in the day, not only were people confused about who the muffin man was, they also didn’t know what a muffin was. In some parts of the world, particularly in England, a muffin was of the “bready” type (think English muffin). In other parts of the world (aka: America), a muffin was of the “cakey” variety. Confusion at it’s finest.
So, as usual, America won and the muffin became widely known as what it is today – a small cake. Over the years, as we have become more and more health conscious, there are many varieties that claim to be good for you – full of fibre, fruit, and other goodness.
Buuut, most aren’t good for you at all – especially those found in local coffee shops. Not only are they gigantic, but instead of being a snack (which they are often marketed as), they contain as many calories as a slice of cake (note: a Tim Horton’s chocolate chip muffin has 410 calories and 14 g of fat…which is the same calorie count as a bacon, egg and cheese biscuit…imagine?!).
So, if I told you that you could make a muffin, lickety split, at home, that is actually good for you, would ya try it?
You could be the muffin man…just healthier…
All the ingredients laid out…and I used yogurt that was frozen (so, a bit watery)…feel free to use any yogurt, buttermilk, sour cream or even kefir!)
whisk the dry ingredients….
..then mix the wet…
This time, I used frozen mixed berries from the summer…but I’ve used fresh blueberries before and even diced Ontario peaches!
Make sure you don’t over-mix the batter (there should still be some flour when you add the fruit)…use a gentle hand for a moist muffin!!
Spoon evenly into the compartments…
You can bake them without a topping but I like to add a bit of granola or some coarse sugar from crunch!
“Have you seen the muffin top, the muffin top….”
Nope…not anymore 🙂
Best Ever Mixed Fruit Yogurt Muffin
When you have a container of yogurt begging to be used, why not whip up a batch of these muffins...they're easy, delicious and healthy!
Ingredients
- 2 cup all-purpose flour you could play around with different types of flours
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 1/3 cup yogurt you can use plain, fruit, vanilla, sour cream, buttermilk or kefir
- 1/3 cup vegetable oil you can also use melted coconut oil or substitute apple sauce to make it even healthier
- 1/3 cup brown sugar
- 2 eggs or use 1 whole egg and 2 egg whites
- 2 tsp vanilla
- 1 1/2 cup mixed fruit I love berries the best
- 1 cup granola or 1/2 cup coarse sugar
Instructions
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Preheat the oven to 350 and either grease a muffin tin with butter/oil/cooking spray or line each section with a muffin paper liner.
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In a large bowl, combine dry ingredients (flour, baking powder, baking soda, salt and cinnamon); mix well and set aside.
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In a smaller bowl mix together eggs, yogurt, vanilla, brown sugar and oil (or applesauce). Pour into the centre of the dry mixture (create a well in the dry mix and pour into the centre hole); mix gently.
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Add fruit and gently fold in using a spatula (remember that a gentle hand here will result in a tender muffin).
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Scoop equally into the prepared muffin pan and sprinkle the top with granola or sugar; bake for about 30 minutes or until the top of each muffin springs back when touched lightly.
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Remove from the oven and remove each muffin from the tin; place on a wire rack to cool.
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If you think you may not eat them in a day or so, wrap tightly and freeze for up to 2 months.
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