I have been desperate for a healthier muffin recipe for a a long time now (not anymore!). These are not your typical muffins as they are more doughy and thick but I was shocked by how addicted I became to them. Perfect for breakfast, tea cake or anything in between and needless to say IDEAL for kids! I used Galpo yogurt from Lidl, ideal as it was thick and flavourful.
Ingredients (makes 20-24 muffins) from Lidl
3 cups white whole wheat flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup Galpo yogurt
3/4 cup Myrianthi honey
2 teaspoons vanilla extract, store-bought or homemade
1/2 cup milk (cow’s or almond)
1/2 cup melted butter
2 cups frozen berriesMethod:
Preheat oven to 375°F. Grease 24* baking cups with cooking spray, or line them with paper liners. Set aside.
Add the flour, baking powder, cinnamon, and salt together in a large mixing bowl, and whisk until completely combined. Set aside.
In a separate mixing bowl, add the eggs, Greek yogurt, honey, vanilla, and milk, and whisk until completely combined. Gradually add in the melted butter whisking continually as you add it in so that its warmth doesn’t accidentally cook the eggs. Whisk until completely combined.
Pour the wet ingredients into the mixing bowl with the dry ingredients, using a rubber spatula to gently fold everything together until just combined. (Be really careful not to overmix the batter.) Gently fold in the berries until just combined.
Scoop the batter into the prepared baking cups, filling them 3/4 full and topping with a few extra fresh blueberries if desired.
Bake for 17-20 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. Remove and let cool on a wire rack. Or store in a sealed container for up to 3 days.