.JPG "Yogurt mini muffins")
I made these tasty little muffins for our big Sunday breakfast a few weeks back. They could not be easier and we found them to be a bit addictive.
They are an adaptation of Paula Deen's Sour Cream Muffins . Three ingredients: butter, flour, and sour cream. ( I added some sugar to make it four in my version.)
I made a few changes to the recipe to try to lighten them up a bit. I substituted out all of the sour cream for plain Greek yogurt, I added a bit of sugar to the batter to give them some sweetness (otherwise, according to the reviews, they taste like a biscuit), and I reduced some of the butter. I used a small cookie scoop to portion them into the mini muffin tin. I reduced the cooking time to about 20 minutes.
If you read any of the reviews of Paula's recipe on any of the sites it is listed, you will see it has very mixed reviews.
I made a few changes to the recipe to try to lighten them up a bit. I substituted out all of the sour cream for plain Greek yogurt, I added a bit of sugar to the batter to give them some sweetness (otherwise, according to the reviews, they taste like a biscuit), and I reduced some of the butter. I used a small cookie scoop to portion them into the mini muffin tin. I reduced the cooking time to about 20 minutes.
If you read any of the reviews of Paula's recipe on any of the sites it is listed, you will see it has very mixed reviews.
People either love them or hate them. They either turn out wonderful or they flop. You just never know. I guess I got lucky.
If you don't have any self-rising flour, you could substitute per 1 cup of all purpose flour + 1 teaspoon baking powder + 1/2 teaspoon salt. But I did read several reviews saying they think the key to success is to use self-rising flour.
With so few ingredients, it's worth it to at least give these a shot. Hopefully, like me, you will get good results, because it's always good to have an easy muffin recipe on hand. :)
.JPG "Yogurt Mini Muffins")
Like I mentioned above, very much mixed reviews on this muffin recipe on any of the sites it is posted with Paula's original list of ingredients. I think I may have tried making this muffin her way at some point in the past, and wasn't too thrilled with the results. With the changes I made above, I liked them.
Reducing the butter and replacing full fat sour cream with yogurt lightened this recipe up. I think they are still plenty "buttery." Two mini muffins is a nice serving size. By making them "mini" you reduce the chance of them being raw in the middle, which was one complaint many people had when they made full sized muffins using Paula's recipe.
I usually make a BIG breakfast every Sunday and am always looking for some sort of easy bread addition to the table when I make eggs as the main dish. These were a good choice.
If you don't have any self-rising flour, you could substitute per 1 cup of all purpose flour + 1 teaspoon baking powder + 1/2 teaspoon salt. But I did read several reviews saying they think the key to success is to use self-rising flour.
With so few ingredients, it's worth it to at least give these a shot. Hopefully, like me, you will get good results, because it's always good to have an easy muffin recipe on hand. :)
Yield: 15 servings
Yogurt Mini Muffins
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Made with only 4 ingredients, you'll love these quick and easy to make Yogurt Mini Muffins
Ingredients
- 2 cups self-rising flour
- 2 TBSP granulated sugar
- 6 TBSP UNSALTED butter ( don't use salted, the muffins may come out too salty)
- 1 cup + 2 TBSP plain Greek yogurt
Instructions
- Preheat oven to 350 degrees F. Spray wells of nonstick mini muffin pan with cooking spray.
- 2. In large bowl, combine the flour and the sugar. In microwave safe container ( I used a glass measure) melt butter.
- 3. Add the yogurt and the butter to the flour mixture and stir until JUST COMBINED. Do NOT over mix!! Batter will be thick-ish.
- 4. Portion the batter ( I used a small cookie dough scoop) into the prepared wells of the nonstick mini muffin tin. Bake for about 15 - 20 minutes, or until they aren't doughy inside. I found the tops really don't brown much...so you just have to watch them. Serve warm as is or with a bit of jam.
Notes
2 mini muffins per serving, makes about 30 mini muffins
Nutrition Facts
Calories
116.41Fat (grams)
4.96 gSat. Fat (grams)
2.98 gCholesterol (grams)
12.98 mgCarbs (grams)
14.24 gFiber (grams)
0.4 gSugar (grams)
2.15 gNet carbs
13.84 gProtein (grams)
3.63 gSodium (milligrams)
6.49 mgNutritional Information is an estimate and only provided as a courtesy
Copyright © 2012 Renee's Kitchen Adventures
Reducing the butter and replacing full fat sour cream with yogurt lightened this recipe up. I think they are still plenty "buttery." Two mini muffins is a nice serving size. By making them "mini" you reduce the chance of them being raw in the middle, which was one complaint many people had when they made full sized muffins using Paula's recipe.
I usually make a BIG breakfast every Sunday and am always looking for some sort of easy bread addition to the table when I make eggs as the main dish. These were a good choice.
How about you? Do you ever make a BIG weekend breakfast for your family?
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These sound soooo good!
ReplyDeleteI just made a batch of chocolate cupcakes now I think I need to make these mini muffins lol. xx
ReplyDeleteLove your site! You should post some of your food pics on FlauntMyFood.com It would help get you more traffic and links back here!
ReplyDeleteThose look so soft and yummy. I want one.:) I use to make big breakfasts for my kids, eggs, bacon, breakfast muffins, waffles, pancakes, hashbrowns, egg mcmuffins - all sorts of goodness to start the day.
ReplyDeleteNow with just two of us we might have a bigger breakfast on one of the weekend mornings but mine is just a lot lower calorie and smaller portioned than the old days. Since hubby is supposed to be cutting back on carbs and I don't eat too many carbs we keep breakfast pretty simple. I love to eat something light after my morning coffee so I can still have a fruit/Kefir smoothie mid morning. It helps me bridge the gap to lunch since we get up so early.
I sound like an old person!
Cute! I love mini stuff b/c you can eat more of it. :) I do love using self-raising flour in beer bread and noticed it really is not as good with homemade self-raising flour. That stuff must have some magic in it. I do love a big weekend breakfast but we really only do it about twice a year. Growing up, though, Saturday breakfast with Dad was the bomb! We went all out with pancakes, bacon, eggs, sausage, and biscuits. Love.
ReplyDeleteI should have clarified that by "with Dad" I didn't mean that he and Mom are divorced, she just totally avoided all that fat and stayed in bed. Haha! We all cooked together, us two oldest girls and Dad--it was awesome.
ReplyDeleteThey look just perfect! Glad your batch was a wnner
ReplyDeleteThose look so good! Love simple recipes like that. I actually keep some of my sticks of butter in the freezer - then when I need them for biscuits or anything, I shred the frozen butter into the flour - the butter stays nice and cool.
ReplyDeleteThese look so good Renee!!! I love "mini" muffins. Have a wonderful Tuesday!!!
ReplyDelete