Recipes by Marcia Frost
Blackberry Yogurt Muffins
These muffins are delicious and healthy. You can make them glulten-free by doubling the coconut flour and eliminating the regular flour, or use a sugar substitute instead of granulated sugar. You can also use a different berry if you'd like, but blackberries are inexpensive, healthy, and tasty.
1 cup white or whole wheat flour
1/3 cup Pereg Coconut Multi-Purpose Gluten-Free Flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
2/3 cup sugar
1 cup plain Greek yogurt (I use a low sugar, non-fat)
1 stick of butter
1 teaspoon vanilla
12 oz blackberries, washed and cut in half
(See below for complete directions)
Preheat oven to 375 degrees.
Mix together flours, baking powder, and salt.
In a separate bowl, beat the eggs, sugar, yogurt, melted butter, and vanilla.
Slowly blend in dry |
Stir in the berries.
Pour mixture into muffin tins (makes 12 muffins) greased or covered in cooking spray.
Bake 15-20 minutes, until toothpick in the middle of muffin comes out clean.
to wet mixture.
Let cool and store in airtight container.
Return to index of Marcia Frost's recipes