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High-Fiber Fruit and Yogurt Muffins

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High-Fiber Fruit and Yogurt Muffins

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High-Fiber Fruit and Yogurt Muffins Recipe High-Fiber Fruit and Yogurt Muffins Recipe

How can those comfortable, golden desserts perhaps be top fiber? Hi-maize Fiber, the straightforward, “invisible” approach so as to add fiber to any of your favourite treats. Hi-maize provides an additional 4g fiber consistent with muffin — and your circle of relatives won’t ever are aware of it’s there.

At a look

Prep
Bake
Total
Yield
12 desserts

Nutrition knowledge

Ingredients

Muffins

  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2/three cup sugar
  • three/four cup Hi-maize Fiber*
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon Cake Enhancer, not obligatory, for tenderness
  • 1/3 cup milk
  • three/four cup (1 usual container) lemon, vanilla, or different fruit-flavored yogurt, common or low-fat (no longer nonfat)
  • 2 massive eggs
  • 1/eight teaspoon Buttery Sweet Dough Flavor, not obligatory however just right; or 1 teaspoon vanilla extract
  • 1/four cup (four tablespoons) butter, melted
  • 1 cup dried fruit, chopped if massive; Tropical Fruit Blend is a superb selection
  • *Substitute all-purpose flour, if desired, expanding the volume of milk to at least one/2 cup.

Topping

  • 1/four cup King Arthur Unbleached All-Purpose Flour
  • 1/four cup sugar
  • 1/2 cup outdated rolled oats
  • 1/2 teaspoon floor cinnamon
  • three tablespoons softened butter

Muffins

  • 6 1/four oz. King Arthur Unbleached All-Purpose Flour
  • four five/eight oz. sugar
  • three 1/2 oz. Hi-maize Fiber*
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon Cake Enhancer, not obligatory, for tenderness
  • 2 five/eight oz. milk
  • 6 oz. (1 usual container) lemon, vanilla, or different fruit-flavored yogurt, common or low-fat (no longer nonfat)
  • 2 massive eggs
  • 1/eight teaspoon Buttery Sweet Dough Flavor, not obligatory however just right; or 1 teaspoon vanilla extract
  • 2 oz. butter, melted
  • four 1/2 oz. dried fruit, chopped if massive; Tropical Fruit Blend is a superb selection
  • *Substitute all-purpose flour, if desired, expanding the volume of milk to at least one/2 cup.

Topping

  • 1 ounce King Arthur Unbleached All-Purpose Flour
  • 1 three/four oz. sugar
  • 1 1/2 oz. outdated rolled oats
  • 1/2 teaspoon floor cinnamon
  • 1 1/2 oz. softened butter

Muffins

  • 177g King Arthur Unbleached All-Purpose Flour
  • 131g sugar
  • 99g Hi-maize Fiber*
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon Cake Enhancer, not obligatory, for tenderness
  • 74g milk
  • 170g (1 usual container) lemon, vanilla, or different fruit-flavored yogurt, common or low-fat (no longer nonfat)
  • 2 massive eggs
  • 1/eight teaspoon Buttery Sweet Dough Flavor, not obligatory however just right; or 1 teaspoon vanilla extract
  • 57g butter, melted
  • 128g dried fruit, chopped if massive; Tropical Fruit Blend is a superb selection
  • *Substitute all-purpose flour, if desired, expanding the volume of milk to at least one/2 cup.

Topping

  • 28g King Arthur Unbleached All-Purpose Flour
  • 50g sugar
  • 43g outdated rolled oats
  • 1/2 teaspoon floor cinnamon
  • 43g softened butter

Instructions

  1. Preheat the oven to 400°F. Lightly grease and flour the wells of a muffin pan, or line the pan with paper liners, and grease the liners.
  2. In a medium-sized bowl, whisk in combination the flour, sugar, fiber, baking powder, salt, and cake enhancer.
  3. Whisk in combination the milk, yogurt, eggs, and taste, and gently stir into the dry substances. Stir within the melted butter.
  4. Gently stir within the fruit.
  5. Spoon the batter into the ready muffin cups, filling every just about complete. A degree (to relatively heaped) muffin scoop of batter for every muffin works smartly right here.
  6. Combine the topping substances, blending till smartly mixed and crumbly.
  7. Sprinkle a beneficiant tablespoon of topping over every muffin.
  8. Bake the desserts for 16 to 18 mins, till they have domed effectively and they are calmly browned.
  9. Remove the desserts from the oven, and switch them to a rack to chill.
  10. Yield: 12 desserts.

Nutrition Information

  • Serving Size1 muffin, 101g
  • Servings Per Batch12
Amount Per Serving:
  • Calories297
  • Calories from Fat49
  • Total Fat9g
  • Saturated Fat5g
  • Trans Fat0g
  • Cholesterol54mg
  • Sodium237mg
  • Total Carbohydrate54g
  • Dietary Fiber6g
  • Sugars25g
  • Protein6g

* The vitamin knowledge equipped for this recipe is decided by means of the ESHA Genesis R&D device program. Substituting any substances might exchange the posted vitamin knowledge.

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