Muffin Top Muffins Recipe
Keep the “muffin-top” on the muffins, not on you!
During the rush of this season, sitting down to breakfast on the week-end together is most welcome. Baking is a priority to many right now, and unfortunately, the calories just add up leaving some of us with the dreaded, unbecoming “muffin-top” look. Here’s a healthy delicious alternative for you to consider adding to your breakfast menu. This recipe is basic and can be adapted numerous ways by adding in fruit, preserves, etc. The nice thing about this recipe is that it is fail-proof! The basic recipe makes 6 large muffins. If you add in fruit, etc. it will make 8 muffins. These muffins freeze wonderfully. After the muffins cool, place one each in a plastic baggie and freeze for future use. While the basic recipe is healthy, and variations of this recipe are endless, be careful about adding in too many unwanted calories. After-all, we want those muffin tops on the muffins not on us!
- 1 ¾ c. organic flour
- ¼ tsp. soda
- 1 tsp. baking powder
- ½ tsp. salt
- ¼ cup (or less) organic cane sugar, or agave, or honey
Add, just to moisten, don’t overmix:
- ¾ c. organic plain Greek yogurt
- ¼ c. organic orange juice + 2 tablespoons
- ¼ c. organic applesauce
- 1 c. organic egg, well-beaten
Spoon into muffin pans (either spray with baking spray or line with parchment paper cups). Each cup will take 3-4 very full tablespoons of batter.
Bake at 400 degrees for 25 minutes. Do not over bake. Remove from pans and serve.
Variations: After the dry ingredients are moistened you can add blueberries, cranberries, dates, nuts, prunes, apricots, or other fruit. If you’re a chocolate lover, even chocolate chips work well.
You can place ½ the amount of batter in each cup, then add a dollop of filling – your choice – such as strawberry preserves, then place the other ½ of the batter in the cup.
If you have a sweet tooth, you can sprinkle the cups, before baking, with a bit of turbine organic sugar.
If your sweet tooth dictates even more sugar, you can dip the baked cups in ¼ c. melted butter and then into a mixture of ¼ c. sugar mixed with 1 tsp. cinnamon.