These are the kind of muffins that I rarely make. White flour and a decent amount of sugar and oil - though actually I've seen muffins with more sugar and oil/fat so I guess these aren't too terrible. Well taste wise, they are not terrible at all. They're the perfect muffin - soft insides with hard tops. If you want to retain the crisp muffin tops, freeze the muffins immediately after cooling - then when you want to eat them, thaw them on the counter and eat shortly after. While I did not make these with soy yogurt (I've actually never tried non dairy yogurt if you can believe it), that's what the original recipe calls for so I'll leave it that way. I can't wait to try other mix-ins using this muffin base.
If this sounds good, you might also like:
Double Chocolate Avocado Muffins
Coconut Banana Muffins
Healthy Carrot Cake Power Scuffins
Blackberry Orange Tea Scones
Bakery-Style Berry Muffins
Adapted from Vegan Brunch
Makes 12 muffins
2 cups all purpose flour
3/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup soy yogurt
1/2 cup nondairy milk (I used unsweetened plain soy)
1/2 cup olive oil (or canola or safflower)
2 tsp pure vanilla extract
1 1/2 cups frozen mixed berries (I used raspberries, blackberries and blueberries)
Preheat the oven to 375F. Prepare a muffin tin with oil or liners.
In a large mixing bowl, stir together flour, sugar, baking powder, and salt. Make a well in the center and add the yogurt, milk, oil, and vanilla. Stir to combine. Fold in the berries.
Scoop the batter into the muffin tin; it should almost fill the entire tin. Bake for 26 to 30 minutes, or until a toothpick or butter knife inserted through the center of the muffin comes out clean. Let cool for a few minutes in the tin, then transfer muffins to a cooling rack to cool completely.