Don’t have a sweet treat ready for breakfast and short on time to make one? Then I recommend these Super Soft Muffins with Low-Fat Blueberry Yogurt, quick and delicious.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 16/17
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 eggs
- 3/4 cup sugar
- 1/2 cup sunflower oil
- 1/2 cup low-fat yogurt (blueberry flavor)
- 2 cups all-purpose flour
- 1 packet vanillin (0.4 g)
- 1 packet baking powder (16 g)
Preparation
In a bowl, beat the eggs with the oil, then add the yogurt and continue mixing with a whisk.
Now pour in the sugar and mix the ingredients well, still beating with a whisk.
No need to beat for too long, just until you obtain a smooth, lump-free mixture.
In another bowl, mix the flour with the vanillin and the baking powder.
Now sift the flour and add it to the egg mixture. Beat well with a whisk, trying to incorporate air, the mixture should be slightly frothy and smooth.
Place the baking cups on the baking sheet and fill them about halfway. If you use baking cups that are 1.4 inches (height) and 2.6 inches in diameter, you’ll get 16/17. I got 12, but I used different-sized cups.
Bake at 356°F for about 20 minutes, on the second rack from the bottom.
And bon appétit!
Suggestions/Tips
If you liked the Super Soft Muffins with Low-Fat Blueberry Yogurt, try other Muffin recipes:
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