Yogurt Honey Health Muffins
4

Makes 24 mini muffins

This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children.

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    Ingredients: 
    • 1 1/2 cup whole wheat pastry flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 3/4 teaspoon kosher salt
    • 4 1/2 teaspoons sugar
    • 2 tablespoons rolled oats
    • 1 tablespoon diced dried cranberries
    • 1 tablespoon diced dried apricots
    • 1 tablespoon unsalted sunflower seeds
    • 1 teaspoon grated orange zest
    • 1 tablespoon toasted bran
    • 1/2 cup nonfat yogurt
    • 1/4 cup honey
    • 1 teaspoon vanilla extract
    • 8 tablespoons (1 stick) unsalted butter, melted
    • 2 eggs
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    Method: 

    Preheat oven to 350°F and grease a mini muffin pan.

    In a large mixing bowl, sift together the flour, baking powder, baking soda, salt and sugar. Add the oats, cranberries, apricots, sunflower seeds, orange zest and bran and mix to combine.

    In another bowl combine the yogurt, honey, vanilla, butter and eggs and stir until the ingredients are well blended. Pour the yogurt mixture into the dry ingredients and stir to mix, just until all ingredients are incorporated. Take care not to overmix.

    Fill muffin cups two-thirds of the way with batter. Bake for approximately 20 minutes or until golden and cooked through.

    Nutritional Info: 
    Per Serving:95 calories (39 from fat), 4g total fat, 3g saturated fat, 31mg cholesterol, 191mg sodium, 12g carbohydrate (0g dietary fiber, 12g sugar), 2g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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