Ingredients and Weight:
- All-purpose flour: 1 1/2 cups (187g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/4 teaspoon (2g)
- Sugar: 1/2 cup (100g)
- Poppy seeds: 1/4 cup (40g)
- Plain Greek yogurt: 1 cup (245g)
- Milk: 1/2 cup (120ml)
- Vegetable oil: 1/4 cup (60ml)
- Eggs: 2 large
Preparation Time:
20 minutes
Cooking Time:
20-24 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a 12-count muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and poppy seeds.
- In a separate bowl, whisk together the Greek yogurt, milk, vegetable oil, and eggs.
- Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix.
- Fill each muffin liner about 3/4 full.
- Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
- Calories: 200 per muffin
- Fat: 7g
- Carbohydrates: 32g
- Protein: 10g
- Fiber: 2g
Dish Characteristics:
- Light and fluffy texture
- Tangy sweetness from Greek yogurt
- Subtle crunch from poppy seeds
- Perfect for breakfast, snacks, or desserts
User Comments:
- "These muffins are delicious! The Greek yogurt adds a nice tang, and the poppy seeds give them a wonderful texture."
- "I love that these muffins are so easy to make. I always have the ingredients on hand, so they're a go-to breakfast for me."
- "The perfect muffin for those who love poppy seeds. They're sweet enough for dessert but also satisfying for breakfast."
Special Precautions and Tips:
- Do not overmix the batter. Overmixing can result in tough muffins.
- If you cannot find plain Greek yogurt, you can use regular yogurt and drain off excess whey.
- For a sweeter muffin, you can add 1/4 cup more sugar to the batter.
