This is a staple recipe that we use in the winter with whatever fruit that may be in season. I love it because it is versatile, cheap, uses yogurt as a base, and can be mixed together(without the fruit) way ahead of the the time of baking. You just add in the fruit the day you want to bake, and you are on your way!
1 cup plain yogurt
1 cup flour
3/4 cup brown sugar
1/2 cup cooking oil
1/2 cup any fruit(optional)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Preheat oven to 350 degrees.
Combine yogurt and baking soda in a large bowl.
Add oil, sugar, and egg; mix well.
Add the flour, baking powder and salt in a medium bowl and stir together(no need for sifting!).
Fold flour mixture into wet mixture until all of the flour mixture is wet.
Add in chopped fruit, if desired.
Bake for 20 minutes in a greased muffin pan. Let cool in the pan for 5 minutes, then move to a cooling rack.
Our favorite fruit to use for this recipe is bananas. They are available and cheap year round, and you can always add some crunch to them by putting in half a cup of chopped nuts. We use whatever nuts we have in the freezer; cashews, walnuts, almonds, whatever. We’ve also used chopped canned pineapple, chopped strawberries and even replaced some of the oil with orange juice and added a bit of orange zest. Yummy….