A little bit of this and a little bit of that. Daily Ramblings, recipes, photos and whatever else I like to share along the way.

Yogurt Streusel Muffins

 
 Not the best picture but trust me these are tasty little breakfast muffins.
They are light, airy and have a wonderful taste. I only made half a batch to try out  the recipe and I have to admit that I was quite sad when they were all gone.
This recipe made a great quick breakfast that went so well with a cup of tea - I'm sure coffee would be good too. :)
I subbed in walnuts because I was too lazy to go to the freezer and get out the pecans. (Yeah, I admit it)
Quick and easy to make and sure to please all. 

Happy Baking!



                   





* Exported from MasterCook *

                          Yogurt Streusel Muffin

Serving Size  : 12   
Categories    : Breakfast

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3           cup  walnuts -- chopped
     1/3           cup  light brown sugar -- packed
     1/2      Teaspoon  cinnamon
       2        tablespoons  unsalted butter -- melted
           
           
  2               cups  all purpose flour
  1           teaspoon  baking powder
  1           teaspoon  cinnamon
1/2      teaspoon  baking soda
1/2      teaspoon  salt
  4                tbl  unsalted butter -- melted and cooled
 2/3           cup  sugar
  2              large  eggs
  1           teaspoon  vanilla
  1                cup  plain low-fat yogurt

Make streusel: In a bowl, mix streusel ingredients and pinch together into large crumbs. Place bowl in freezer

Make Muffins: Preheat oven to 375 degrees.  Line cups of a muffin tin with paper liners. In a bowl, whisk flour, baking powder, baking soda, cinnamon and salt. In a large bowl, whisk butter, sugar, eggs, vanilla and yogurt. Stir flour mixture into yogurt mixture until just combined.

Divide batter among muffin cups. Scatter streusel topping over each cup and press lightly on crumbs to help them adhere to batter. Bake until tops are golden, 17 - 20 minutes.

Let Cool.

Source:
  "All You Magazine"
Copyright:
  "11/19/2010"
Yield:
  "12 "
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Serving Ideas :
  • Cup of tea or coffee
  • With a scrambled egg

NOTES :

* I used walnuts but pecans were called for in the original recipe. Using pecans will change the calories in the muffins.

Light & Tasty
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