cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs
2/3 cup light brown sugar, packed
8 tablespoons unsalted butter,
1 teaspoon vanilla
Cinnamon & sugar to sprinkle
Directions - Yogurt Muffins Recipe:
Position the rack in the center of the oven. Preheat the oven to 400
degrees. Grease a standard 12-muffin pan or line with paper cups.
In a medium-sized bowl whisk together flour, baking powder, salt, and
nutmeg. Mix thoroughly and set aside.
large bowl whisk together eggs, milk, brown sugar, warm melted butter
the flour mixture to the wet ingredients. Mix together with a few light
strokes, until the dry ingredients are moistened. Gently fold in
poppy seeds and lemon zest.
Do not over mix - the batter should not be smooth.
the batter into the muffin cups. Sprinkle the top of
each muffin with cinnamon and sugar before baking.
Bake until a toothpick
inserted in 1 or 2 of the muffins comes out clean, 12 to 15 minutes. Let
cool for 2 to 3 minutes before removing from the pan. If not serving
hot, let cool on a rack. Serve as soon as possible, preferably within a
few hours of baking.
Note: If you are going to try the lemon juice dip, bake the muffins
until firm, about 30 minutes in a 350 degree oven. Allow to cool. Next,
dip only the tops of the pastries into the prepared juice dip (1/4 cup
lemon juice, plus 2 tablespoons sugar mixed).
Recipe yields 12 yogurt muffins.
These yogurt pastries can become a wide variety of
fruited muffins, with or without nuts, by adding approximately 1 cup of fresh or frozen drained
fruit, or nuts to the batter.
Chopped blueberries, dried cherries, raspberries, cranberries,
apples, apricots, peaches, pears, raisins, prunes, dates, candied fruits,
pecans, walnuts, and almonds all yield popular tea party muffins.
Also, by adding 1/2 teaspoon each of cinnamon, nutmeg, cardamom,
or all-spice, basic yogurt spice muffins are created.