Basic Muffins

3 cups flour

1 T. baking powder

1/2 t. baking soda

1/2 t. salt

10 T. butter, soften

1 cup minus 1 T. sugar

2 large eggs

1 1/2 cups plain low‑fat yogurt

Cream butter and sugar. Add eggs. Combine dry ingredients. Alternating add dry ingredients and yogurt. Then you can add any kind of berries, nuts etc. Bake @375 25‑30 minutes.

*I usually use this recipe for Blueberry muffins (1 cup blueberries)

Banana Muffins

Recipe Ingredients

1 ¾ C. Flour

1/3 C. Sugar

2 tsp Baking Powder

¼ tsp salt

½ C. chopped Nuts      (opt)

1 Beaten Egg

½ C Milk

¼ C Cooking Oil

¾ C. Mashed Banana

Grease 12 muffin cups.  In med. Mixing bowl combine flour and dry ingredients.  Make a well in center of dry mixture.  In another mixing bowl mix wet ingredients.  Add all at once to dry mix.  Stir just until moistened.  Spoon into muffin cups. 

Bake @ 400 for 20 minutes (less for dark pan).  

*These DON’T work well with muffin liners.

Chocolate Swirl Banana Bread

2 c. flour
¾ tsp. baking soda
½ tsp. salt
1 c. sugar
¼ c. butter, softened
1 ½ c. mashed ripe bananas (about 3-4 medium bananas)
2 eggs
1/3 c. plain lowfat yogurt or sour cream
½ c. chocolate chips

Preheat oven to 350 degrees. Lightly spoon flour into measuring cups and level. Combine flour, baking soda, and salt. Cream sugar and butter. Add bananas, eggs, and yogurt, beating until just blended. Add flour mixture. Beat on low until just moistened. Microwave chocolate chips in a medium bowl for 1 minute. Stir until smooth. Cool slightly. Add 1 c. batter to chocolate, stirring until well-combined. Spoon chocolate batter alternately with plain batter (so you have stripes of plain and chocolate batter) in an 8 ½” x 4 ½” loaf pan coated with cooking spray. Swirl batters with a knife.

Bake at 350 for 1 hour or until a knife comes out clean. Cool 10 minutes in pan and then remove and cool completely on a wire rack.
 
Printable recipe here.