Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Very Vanilla Muffins




Source of Recipe


The Pastry Shop


List of Ingredients




1-3/4 cups all purpose flour
1/2 cup sugar, plus 1Tbsp
2-1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg, beaten
8 oz. vanilla yogurt, lowfat
1 Tbsp vanilla extract
6 Tbsp butter,melted



Recipe



Preheat oven to 400F. Line twelve 2-1/2" muffin pan
cups with liners. In a large bowl, stir together flour,
1/2 cup of the sugar, baking powder, baking soda and
salt. In a medium bowl, stir together egg, yogurt and
vanilla and pour over dry ingredients. Add melted
margarine and stir just to blend. Do not overmix.
Quickly spoon batter into paper liners, filling each
muffin cup to the top. Sprinkle with remaining 1 Tbsp
of sugar. Bake muffins about 20 minutes, or until a
toothpick inserted in center comes out clean. Remove
muffins to wire rack and let cool 10 to 15 minutes before
serving.