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Fruity Yogurt Muffins Recipe
|Chopped fresh rhubarb||1 Cup (16 tbs)|
|All purpose flour||2 Cup (32 tbs), divided|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Strawberry banana low fat yogurt||8 Ounce (1 Carton)|
|Unsweetened orange juice||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Egg||1 , beaten|
|Vegetable cooking spray||1 (Butter Flavored)|
Serving size: Complete recipe
Calories 1706 Calories from Fat 378
% Daily Value*
Total Fat 43 g65.9%
Saturated Fat 8.4 g42.1%
Trans Fat 0 g
Cholesterol 225.1 mg
Sodium 1481.1 mg61.7%
Total Carbohydrates 281 g93.7%
Dietary Fiber 9.5 g37.9%
Sugars 84.3 g
Protein 45 g90.8%
Vitamin A 10.3% Vitamin C 49.6%
Calcium 97.9% Iron 75.6%
*Based on a 2000 Calorie diet
Combine remaining flour, baking powder, soda, salt, and 1/4 cup sugar in a large bowl; make a well in center of mixture.
Combine yogurt and next 4 ingredients in a medium bowl.
Stir in rhubarb.
Add to dry ingredients, stirring just until dry ingredients are moistened.
Spoon batter into muffin pans coated with cooking jspray, filling three-fourths full.
Sprinkle evenly with .1 tablespoon sugar.
Bake at 400° for 18 to 20 minutes or until golden.
Remove from pans immediately.