Very moist and delicious! Try replacing poppy seeds with nuts, fruit, chocolate chips…this batter is a great muffin base.
Preheat oven to 375 degrees F (190 degrees C). Spray 15 muffin cups with cooking spray.
Lightly spoon 2 cups flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, baking soda, and salt in a bowl using a whisk; make a well in the center.
Stir yogurt, buttermilk, butter, eggs, poppy seeds, and vanilla extract together in a separate bowl; add to flour mixture, stirring just until batter is moist. Spoon batter into prepared muffin cups.
Bake in the preheated oven until tops are golden brown, about 18 minutes. Remove muffins from cups immediately and place on a wire rack.
Per Serving: 148 calories; protein 4g; carbohydrates 24.3g; fat 3.8g; cholesterol 20.8mg; sodium 270.2mg.
The best flavour of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.