This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. The addition of yogurt not only makes these muffins moist, but helps them stay fresh in an airtight container for up to three days and still taste wonderful. If cake flour is not readily available, all-purpose flour can be substituted. The muffins will be slightly denser, but will taste just as good.
Special Diets:
Ingredients
Method
Preheat the oven to 350°F and oil a mini muffin pan.
In a large mixing bowl, sift together the flour, baking powder, baking soda, salt and sugar.
Add the oats, cranberries, apricots, sunflower seeds, orange zest and bran and mix to combine.
In another bowl combine the yogurt, honey, vanilla, butter and eggs and stir until the ingredients are well blended.
Pour the yogurt mixture into the dry ingredients and stir to mix, just until all ingredients are incorporated.
Take care not to overmix.
Fill muffin cups two-thirds of the way with batter.
Bake until golden brown and cooked through, about 20 minutes.
Nutritional Info
Serving Size
Calories
95
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.