Greek Yogurt Poppy Seed Muffins

Very moist and delicious! Try replacing poppy seeds with nuts, fruit, chocolate chips…this batter is a great muffin base.

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Spray 15 muffin cups with cooking spray.

Step: 2

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.

Step: 3

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.

Step: 4

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.