Stephanie's Muffins

Stephanie’s Muffins

3 cups all-purpose flour
1 cup sugar
1 Tbsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 1/2 cups low-fat plain yogurt
2 large eggs
8 Tbsp unsalted butter, melted and cooled

Mix flour, sugar, baking powder, baking soda, and salt in a medium bowl. In a large bowl whisk together yogurt and eggs. Fold the flower mixture into the yogurt mixture until smooth. Fold butter into flour/yogurt mixture. Coat muffin tins well with vegetable oil spray. Evenly divide batter between all 12 muffin holes. Bake at 375 degrees for 25-30 minutes. Makes 12 muffins.

For a berry muffin use 1 1/2 cups of frozen mixed berries. Defrost under warm water until water runs clear.