Happy Tuesday! I’m feeling so refreshed after a relaxing three-day weekend, and I’m excited that the weather is starting to cool off and fall is nearly here. While warmer summer temperatures make me hungry for lighter fare like salads, once the days begin to get chilly my urge to bake returns. I could happily spend all of fall and winter in my kitchen, whipping up yummy treats (although I am usually discouraged from doing so, as most of my baking is NOT healthy!).
On Sunday, I really wanted to make a nice breakfast at home, but was pretty limited on ingredients. Rather than change out of my cozy pajama pants just to run to the store, I whipped up muffins using things that I already had in my kitchen. Although I wasn’t sure how my concoction was going to turn out (when Bill asked me what I was making, I replied honestly, “Probably a big mess”), I’m very pleased with the recipe and got a couple of requests to share it.
One of my favorite things about this particular recipe is that since it is so low in sugar, these muffins are relatively guilt-free while still being tasty. I couldn’t help sampling this one before I snapped a photo of it!
Salted Caramel Muffins
What You’ll Need
1 1/2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup granulated sugar
1/2 cup unsweetened almond milk
1/4 cup canola oil
1 tsp. vanilla extract
1/4 cup Oikos Salted Caramel Greek Yogurt
- Preheat oven to 425F. Spray muffin tin with nonstick spray if not using muffin liners
- In a large bowl, combine flower, baking powder and salt. Whisk to combine; set aside.
- In a second large bowl, combine egg, sugar, milk, canola oil, Greek yogurt, and vanilla. Whisk until smooth and combined.
- Add the wet ingredients to the dry ingredients, stirring gently until smooth and combined.
- Using an ice cream scoop or measuring cup, evenly distribute the batter into the cavities of the prepared muffin tin, filling each to about 3/4 full.
- Bake for 5 minutes at 425F. This initial baking period with higher heat will help the muffins form their domed tops.
- Lower oven temperature to 375F and continue baking for an additional 15-20 minutes, until tops are set and lightly golden and a toothpick insterted into the center comes out clean.
You just whipped these up without a recipe??? People who can do that amaze me, because when I try, I end up with a nasty concoction that even the dog won’t touch. I’m impressed with your muffin-making skilz!! 🙂
Haha well I did cheat a little bit, I had a muffin recipe that gave me basic measurements of flour, sugar, etc., but I did add the Greek yogurt and switched the recipe to almond milk. Next I want to try the Oikos chocolate yogurt to see if I can make chocolatey muffins!