Breads | Breakfast

Spiced Yogurt Muffins

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So I obviously did not meet my goal of posting every day, must less in days! But here is a little light breakfast treat for the holiday season. I saw these in the November issue of Food and Wine and thought I would try them. I had fresh cranberries in my refrigerator so I decided to add them to the mix. They made these extra moist and tangy.

Spiced Cranberry Yogurt Muffins

adapted from a recipe by Jennifer Musty

2 cups all-purpose flour
1 cup light brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
3/4 teaspoon freshly grated nutmeg
2 large eggs, at room temperature
1 1/4 cups plain low-fat yogurt
4 tablespoons unsalted butter, melted
1/4 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 tablespoon granulated sugar

1 cup fresh cranberries
Preheat the oven to 375°. Line 18 muffin cups with paper or foil liners. Lightly spray the liners with vegetable oil spray.

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In a food processor, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, allspice, cloves and 1/2 teaspoon of the nutmeg and pulse to blend; transfer to a large bowl. In a medium bowl, whisk the eggs, yogurt, butter, applesauce and vanilla. Fold the yogurt mixture into the dry ingredients until just blended.

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Spoon the batter into the prepared muffin cups. Sprinkle the granulated sugar and remaining 1/4 teaspoon nutmeg over the muffins. Bake for 18 minutes, until the muffins are springy; let cool in the pans for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

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One Serving:  140 cal, 3 gm fat, 1.9 gm sat fat, 25 gm carb, 0.5 gm fiber

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