One Muffin Recipe…7 Different Ways

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 cups whole wheat pastry flour
• 1/2 cup splenda granular
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup low-fat vanilla yogurt or 1 cup soy yogurt
• 1/4 cup low-fat milk or 1/4 cup rice milk or 1/4 cup soymilk
• 2 tablespoons canola oil
• 1 cup finely chopped nuts
• 1/2 teaspoon cinnamon
• 1 cup blueberries
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1 cup of chopped fresh strawberries (or frozen, drained strawberries)
• 1 cup of finely chopped apple
• 1/4 cup of chopped nuts
• 1 teaspoon cinnamon
• 3/4 cup semi-sweet chocolate chips or 3/4 cup miniature chocolate chip
• 1 teaspoon cinnamon
• 1 cup plain yogurt, instead of vanilla yogurt and only 2 tablespoons of splenda
• 2/3 cup cheddar cheese
• 1 cup of chopped banana (or combine 1/2 cup chopped banana with 1/2 cup semisweet mini chocolate chip)

Recipe

• 1 preheat the oven to 350 degrees.
• 2 combine the flour, sugar, baking powder, and baking soda in a mixing bowl and stir together.
• 3 make a well in the center of the flour mixture and pour in the remaining ingredients. stir together until well blended, but don’t over beat. the batter should be medium-thick. if it seems too stiff or dry, add a small amount of additional milk.
• 4 stir in the additional ingredient or ingredients of your choice, then divide the batter among 12 oiled or foil-lined muffin tins.
• 5 bake for 20 minutes, or until the tops of the muffins are golden and a toothpick inserted into the center of one comes out clean. let cool until just warm to touch, then transfer muffins to a plate. i would store these in the refrigerator so they don’t get moldy from the moist fruit.