If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This recipe is adapted from Cooking Light, one of my favorite low-cal, low-fat cooking magazines. My version came about by accident: I wanted the muffins, but didn't have butter or sour cream in the apartment. So, out of sheer curiosity (and because I have the patience of a two-year-old and didn't want to wait until the next day), I substituted in 1/2 cup vanilla yogurt. I think it's even better this way. The muffins are super light and moist thanks to the pumpkin and the yogurt, and the extra sprinkle of sugar on top lends a fantastic texture contrast, as well as a delicious caramelized and burnt sugar taste. —athaler11
Serves 9 muffins
- 1.5 cups flour
- 1/2 cup sugar
- 1/2 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup canned pumpkin
- 1/2 cup nonfat vanilla/original yogurt
- 1/8 cup canola oil
- 1 teaspoon vanilla
- 1 egg
- 1/2 tablespoon sugar
- 1/2 tablespoon brown sugar
- Preheat oven to 375 degrees
- Combine dry ingredients (through cinnamon)
- In separate bowl, combine wet ingredients (through egg)
- Add wet to dry, stirring with a spoon until just combined
- Spoon batter into 9 greased muffin cups
- Combine 1/2 tbsp granulated sugar and 1/2 tbsp brown sugar, and sprinkle on top of muffins
- Bake for 15-20 minutes, or until just set in center Remove immediately from muffin tin and let cool on cooling rack
- For this recipe (and more like it), please visit www.tastethentell.blogspot.com. Enjoy!!
Orange You Glad?
A better, more carrot-y carrot cake
A more carrot-y carrot cake.
Alice Waters's favorite tools.
Meet beaver tails.
Get your shine on.