Dannon Yogurt Muffins (Low-Fat)
"Using yogurt instead of butter or oil, these are low fat and lovely!"
- Ready In:
- 28mins
- Ingredients:
- 8
- Yields:
-
12 muffins
ingredients
- 354.88 ml all-purpose flour
- 177.44 ml Splenda granular
- 29.58 ml baking powder
- 4.92 ml baking soda
- 2.46 ml salt
- 157.80 ml dannon low-fat plain yogurt or 157.80 ml nonfat plain yogurt
- 157.80 ml skim milk
- 118.29 ml blueberries or 118.29 ml grated apple
directions
- In large mixing bowl, combine flour, sugar, baking powder, soda, and salt.
- Gently stir in yogurt and milk, blending just until all dry ingredients are moistened.
- Fill lightly greased or paper-lined muffin cups 3/4 full.
- Bake at 400 for approximately 18 minutes or until nicely browned.
- Serve warm.
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Reviews
-
Not the prettiest muffins I ever made as the middles all fell. And 1/2 cup of blueberries seems way too low for us as many of the muffins only had a very few blueberries in them. That said, they have a lovely taste with almost no fat. Plenty sweet, I'd make these again but add more fruit! Oh, I used a white/wheat blend that worked just fine. -
These are very good! The first time I made them, I made some changes, like using whole wheat flour instead of white, and they turned out a little chewy. The second time I made them, I followed the recipe exactly, and they were yummy! Thanks! -
I thought these were absolute great, everyone that had one loved them! -
The muffins were very chewy, and a funny texture. i followed the recipe exactly. Edible, but wouldn't make them again -
it was so moist and tasty, din't have muffin cups so I baked it as a cake used strawberries instead turned out surprisingly well
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RECIPE SUBMITTED BY
I'm a freelance writer who writes a syndicated newspaper column, and LOVES to cook and experiment with traditional and non-food recipes! More about me at http://www.kitchencraftsnmore.net
