Breakfasts can be a tricky meal, especially during the school season. We find ourselves throwing something together, hoping it will keep everyone satisfied until lunch. Over the years, I’ve learned how to plan for all the meals we eat, even breakfast. The biggest lesson? Use short-cuts.
The Lowdown On Yogurt Muffins
This recipe might sound weird, but I promise you, yogurt muffins are amazing. What’s so amazing about them? The batter can be made ahead of time, and you can make them even better by adding whatever you have in the fridge or pantry. These can turn into banana muffins, blueberry muffins, cinnamon raising muffins, whatever you want. Amazing, right? Just 1 cup of additional ingredients of your choice, once you’re ready to bake them, makes this recipe a family favorite. I’ve even split the batter in half, and made 2 different muffins. Mind. Blown.
Easy Yogurt Muffins
Serves 6/ cook time: 20 minutes
1 cup plain yogurt
1 tsp baking soda
3/4 cup brown sugar
1/2 cup cooking oil
1 large egg
2 tsp double-acting baking powder
1 cup flour
1/2 tsp salt
1/2 teaspoon cinnamon
1/2 cup additional add-ins (chopped fruit, walnuts, raisins, etc)
Preheat oven to 350 degrees.
Combine yogurt and baking soda in a large bowl.
Add oil, brown sugar, and egg; mix well.
Add flour, baking powder,salt and cinnamon in a medium bowl and stir together.
Fold flour mixture into wet mixture until all is incorporated.
Add in chopped fruit or other add-ins, if applicable.
Bake for 20 minutes in a greased or lined muffin pan.
Let muffins cool in pan for 5 minutes, then move to a cooling rack.