Citrus, Blueberry & Yogurt Muffins - Recipe

2 cups all-purpose flour
3/4 cup confectioners/icing sugar
1 tbsp. lemon zest
1 tbsp. orange zest
1 tbsp. lime zest
1 tbsp. baking powder
pinch of salt
1 cup fat-free plain yogurt
1/2 cup sunflower oil
1 egg, lightly beaten
1/3 cup dried blueberries
Preheat the oven to 400F. In a medium bowl, combine the flour, sugar, lemon zest, orange zest, lime zest, baking powder and salt. In a large bowl, beat the yogurt, oil and egg until well blended. Add the flour mixture and dried blueberries, stirring until just combined. Do not over-mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 15 minutes. Remove muffins from the pan and drizzle the tops with yogurt. Serve slightly warm.

Makes approximately 12 muffins

Citrus, Poppy Seed & Yogurt Muffins - Recipe

2 cups all-purpose flour
3/4 cup confectioners/icing sugar
1 tbsp. lemon zest
1 tbsp. orange zest
1 tbsp. lime zest
1 tbsp. baking powder
pinch of salt
1 cup fat-free plain yogurt
1/2 cup sunflower oil
1 egg, lightly beaten
3 tbsp. poppy seeds
Preheat the oven to 400F. In a medium bowl, combine the flour, sugar, lemon zest, orange zest, lime zest, baking powder and salt. In a large bowl, beat the yogurt, oil and egg until well blended. Add the flour mixture, and the poppy seeds stirring until just combined. Do not over-mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 15 minutes. Remove muffins from the pan and drizzle the tops with yogurt. Serve slightly warm.

Makes approximately 12 muffins

Citrus Yogurt Muffins - Recipe

2 cups all-purpose flour
3/4 cup confectioners/icing sugar
1 tbsp. lemon zest
1 tbsp. orange zest
1 tbsp. lime zest
1 tbsp. baking powder
pinch of salt
1 cup fat-free plain yogurt
1/2 cup sunflower oil
1 egg, lightly beaten

Preheat the oven to 400F. In a medium bowl, combine the flour, sugar, lemon zest, orange zest, lime zest, baking powder and salt. In a large bowl, beat the yogurt, oil and egg until well blended. Add the flour mixture, stirring until just combined. Do not over-mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 15 minutes. Remove muffins from the pan and drizzle the tops with yogurt. Serve slightly warm.

Makes approximately 12 muffins

Raisin Yogurt Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. vanilla extract
1/2 cup yogurt covered raisins

1. Preheat the oven to 350F. Place all ingredients (except for the raisins) in a medium bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Stir in the yogurt covered raisins (if there are some really large ones in the mix, you can cut them in half, or chop them up to make smaller chunks). Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
16 oz your favorite yogurt

2. That's right, all you need to finish off these cupcakes is some yogurt. Simple, right!? Top each cupcake with a dollop of about 2 tablespoons of any yogurt you like.

Makes approximately 18 cupcakes