Healthier Whole Wheat Greek Yoghurt Muffins What do you do when you have a little Greek Yoghurt and only Whole Wheat flour? Well, you make Whole Wheat Greek Yoghurt Bread Muffins.
A muffin is an individual-sized, baked product. It can refer to two distinct items, a part-raised flatbread that is baked and then cooked on a griddle (typically unsweetened) and a cupcake-like quickbread (often sweetened) that is chemically leavened and then baked in a mold. While quickbread muffins are often sweetened, there are savory varieties made with ingredients such as corn and cheese. The flatbread is of British or European derivation, and dates from at least the early 18th century, while the quickbread originated in North America during the 19th century. Both are common worldwide today.
The Muffin Man
When baking muffins, which I by the way love and do bake lots of muffins on a regular basis, it always reminds me of The Muffin Man nursery rhyme.Print
- 1 1/4 cups whole wheat flour
- 1 cup Easy Blend (Robin Hood) all-purpose flour [regular all-purpose will also work]
- 1/2 cup (125 ml) Berry sugar [granulated sugar will be fine]
- 2 tsp (10 ml) baking powder
- 1/4 tsp (1.5 ml) baking soda
- 1/4 tsp (1.5 ml) salt
- 1 tsp (5 ml) caraway seed (Optional – I am not fond of caraway see so omitted it)
- 1 large room-temperature Egg
- 1 cup (250 ml) room temperature 1 % or non-fat milk
- 1/4 cup (1/2 stick / 56.5 gram) melted and cooled to room temperature unsalted butter
- 1/4 cup 2% or non-fat room temperature Greek yogurt [I used Vanilla flavored}
- 3/4 cup dried currants [I used dried cake mix]
- 2 tablespoons sparkling sugar for dusting over the top, although I use Berry Sugar
Preheat oven to 400F / 205C.
Measure out the fruit and cover it up with boiling water and let it sit on the countertop for later use.
In another bowl, whisk the egg, milk, cooled melted butter, and yogurt.
Drain the water from the fruit. I poured it into a tea strainer and let the water run through. Try to get rid of as much of the excess water as possible.
Drop the fruit mixture on the dry ingredient mixture and lightly mix it through to cover the fruit with flour.
Make a well in the flour and fruit mixture and pour out the wet ingredients and mix until combined and no flour visible, but do not overmix.
Use a scoop and divide the mixture into the muffin cups and if you like add some sugar on top (but optional).
If you have colored crystal sugar it will add a nice touch to the top.
Unfortunately, I did not have any, so I added a light dusting of Berry Sugar.
Bake the muffins for ±16 minutes (oven dependant), or until a cake tester when inserted in the center comes out clean and has a nice brown top.
Remove the muffin tray from the oven and leave it on a wire rack for the muffins to cool.
If you do not use cupcake holders and are baked directly in the cupcake tin, rather let them sit in the pan for 5-10 minutes before removing them from the wire rack.
Prepared, tried, and tested owner, Esme Slabs from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SATasty Recipes – Saffas Daily Recipes
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- Serving Size: a
- Calories: 176
- Sugar: 14
- Sodium: 38
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 6
- Cholesterol: 24
Keywords: whole wheat greek yogurt muffins
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