A beautiful fall morning called for a breakfast to clean the extra fruit out of our refrigerator.
Preheat oven to 375. Spray a 12 ct muffin tin with baking spray. Melt 8 T unsalted butter. Let sit out while you...
Whisk the dry ingredients in a large bowl.
15 oz (3c) all-purpose flour
1 c sugar
1 T baking powder
1/2 t baking soda
1/2 t salt
Whisk the wet ingredients in a medium bowl
1 1/2 c plain whole-milk or low-fat yogurt. NEVER NO-FAT. YUCK!
2 large eggs
Stir in extras with the wet ingredients. I went with 1/2 bag cranberries, 5 apples chopped and about 1 cup walnuts. Jane pulsed these 10-12 times in the blender.
Add the wet ingredients to the dry ingredients. Stir with a spatula. The recipe was pretty lumpy at this point. I was frightened it was too dry.
Fold in the melted butter. Stir until flour pockets are gone. I still thought it seemed to dry/thick.
Pour 1/3 c muffin mix into each spot. Bake for 20-25 minutes. I pulled them when edges were just browned.
Notes: I used plain Greek yogurt because that is all we had. I doubled the recipe and ended up with 30 muffins instead of 24. Great for a week's breakfast.
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