Evolution Fresh greek yogurt muffins
- 3 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup vegetable oil
- 1½ cups sugar
- 2 eggs
- 1 container Evolution Fresh greek yogurt (I used raspberry blackberry)
- zest of one lemon
- 1 tablespoon fresh lemon juice
- 2 cups fresh or frozen fruit (I used raspberries)
- Preheat oven to 425 degrees.
- Prepare a muffin tin with paper liners.
- In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, blend sugar, oil, and eggs on medium speed until smooth.
- Add Greek yogurt (including the fruit at the bottom), lemon zest, and lemon juice and blend until well combined.
- Gradually add flour mixture on low speed, and mix until flour is incorporated.
- Gently, fold in the fruit
- Scoop the batter into each muffin cup, filling them almost full.
- Bake for 3 minutes, and then reduce heat to 350 degrees and bake for an additional 22 minutes, or until they are golden brown on top.
- Remove the muffins from the tins and allow to cool.
Recipe by the modern barista at https://themodernbarista.com/index.php/2015/06/20/evolution-fresh-greek-yogurt-muffins/
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