I made these muffins this morning, following the recipe found here, except that I used half whole wheat flour, and I used 1 1/2 cups of frozen raspberries instead of 2 cups of blueberries. Oh, and no vanilla (see previous post). I used the store-bought Mountain High vanilla-flavored yogurt, rather than my homemade, in an effort to use it up. Still have over 2 quarts of yogurt in the fridge. Stay tuned for more recipes.
BTW, Dad called me on his way to work this morning to tell me that these muffins are "delightful." I appreciated that. I'm glad he enjoyed them. They are cake-like, have a nice texture, and the top is a bit crisp.
p.s. I think one reason they're so good is because of the cup of sugar that the recipe calls for. I mean, that's a lot of sugar! I may have to experiment with variations to make them a bit more healthy, er, I mean, nutritious.
2 comments:
They sound tasty. I like muffins with a little crunch on top. :)
I made these this morning, well, kind of. Thanks for posting the recipe. Here's how I changed it:
I used all whole wheat flour, only half the sugar and I used four mashed banana's for the fruit and strawberry banana flavored yogurt. Dad probably wouldn't have described mine as delightful, but I thought they were tasty and filling. They definitely taste "wheaty" and healthy and not cake like. Briella devoured her's, Rylen ate the crispy top off his, and Audrey took one bite and said, "I don't like this."
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