Muffins make me happy. I have been known to bake muffins three to four times in one week because we just can’t get enough of them. They are my go-to in the kitchen when I’ve had a hard day because I can always do muffins well. Let’s bake some.
I’ve been modifying a basic muffin recipe to get this moist and flavorful concoction.
Makes 12 muffins
- 3/4 cup olive oil
- 3/4 cup sugar
- 1 tsp vanilla
- 2 eggs
- 1 3/4 cups wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 heaping tsp cinnamon
- pinch of salt
- 1 cup plain soy yogurt
Preheat your oven to 375°. You’re going to need two separate bowls. One is for your dry ingredients and one is for your liquids. Let’s start with the liquids. Combine the olive oil and the sugar and use a hand mixer or a whisk to blend them together. Add the vanilla and eggs and beat that together and set aside your liquids bowl.
Sift together your five dry ingredients: flour, powder, soda, cinnamon and salt. (If you don’t have a sifter or a sieve just use a whisk or a fork to integrate all of your dry ingredient particles.) Dump the entire bowl of dry ingredients PLUS the yogurt into the bowl of liquids. Blend or whisk all of it together. Your batter will be smooth and creamy and plentiful.
I’ve really been enjoying my silicone baking cups because I don’t have to grease the muffin tin OR the baking cups. If you don’t have the baking cups, be sure and grease your muffin tin or spray your muffin papers. Just scoop your batter into the cups and slide the whole thing into your pre-heated oven. I’m going to tell you to bake them for 18-20 minutes, but you MUST pay close attention when baking muffins. Have your toothpick ready to test and slide them back in if they need another minute. But remove them as soon as your tester comes out clean.
Enjoy these muffins warm with a bowl of soup.