YOGURT-HONEY HEALTH MUFFINS1 1/2 cups cake flour (or all-purpose flour)
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
4 1/2 teaspoons sugar
2 tablespoons rolled oats, uncooked
1 tablespoon diced dried cranberries
1 tablespoon diced dried apricots
1 tablespoon unsalted sunflower seeds
1 teaspoon grated orange zest
1 tablespoon toasted bran
1/2 cup nonfat yogurt
1/4 cup honey
1 teaspoon vanilla extract
8 tablespoons (1 stick) unsalted butter, melted
2 large eggs
Preheat the oven to 350 degrees F and grease a mini-muffin pan.
In a large mixing bowl, sift the flour, baking powder, baking soda, salt and sugar. Add the oats, dried fruits, sunflower seeds, orange zest and bran, and mix to combine.
In another bowl, combine the yogurt, honey, vanilla, butter and eggs, and stir until the ingredients are well blended. Pour the yogurt mixture into the dry ingredients and stir to mix, until all ingredients are incorporated. Do not overmix. Fill muffin cups two-thirds of the way with batter.
Bake for approximately 20 minutes or until golden.
Note: These stay fresh in an airtight container for up to three days.
Makes 24 mini-muffins
Per muffin: 94 calories, 2 grams protein, 11 grams carbohydrates, 5 grams sugar, 5 grams fat, 28 milligrams cholesterol, 133 milligrams sodium, 0.4 gram dietary fiber
Source:
Lunch Lessons: Changing the Way We Feed Our Children by Ann Cooper and Lisa Holmes