Empty My Fridge
greek yogurt blueberry muffins
Ingredientes
- Flour1 ¾ xícara + 1 colher de sopa
- Baking powder1 colher de chá
- Baking soda½ colher de chá
- Cinnamon½ colher de chá
- Salt½ colher de chá
- Greek yoghurt1 xícara
- Maple syrup½ xícara
- Extra virgin olive oil⅓ xícara
- Egg2
- Vanilla1 colher de chá
- Almond extract½ colher de chá
- Blueberry1 ½ xícara
- Sugar · for sprinkling on top1–2 colheres de sopa
Modo de preparo
- Preheat the oven to 425°F. Line a 12-cup muffin tin with 10 liners and spray the liners with nonstick spray.
- Whisk the flour, baking powder, baking soda, cinnamon and salt in a large bowl.
- In another large bowl, whisk the Greek yogurt, maple syrup, olive oil, eggs, vanilla and almond extract (if using) until smooth. Stir in the dry ingredients with a wooden spoon until just combined.
- Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
- Divide the batter evenly among the liners, filling them to the top. If you like, sprinkle each with about ½ teaspoon of sugar.
- Bake at 425°F for 7 minutes, then lower the oven to 350°F without opening the door. Bake 10 to 14 minutes more, until a toothpick comes out clean or with a few crumbs.
Resumido do vídeo de Ambitious Kitchen. Assista para ver os detalhes.
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