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Vermont Muffins Recipe

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This recipe for Vermont Muffins is from Our Companions Very Veggie Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Use two bowls – one for the dry ingredients and one for the wet ingredients.

Dry Ingredients

Mix in bowl:
3 C whole wheat pastry flour
3 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 ½ tsp. nutmeg
2 C chopped nuts (walnuts or pecans)

Wet Ingredients

Mix in bowl:
1 C yogurt (any kind will be fine)
1 egg
½ C oil (light olive oil or canola oil)
¾ C maple syrup
2 tsp. orange extract
2 C dried fruit (cranberries, golden raisins or cherries)
Directions:
Directions:
Combine ingredients from both bowls. Fold them together until dry ingredients are just wet. Do not over-mix.

Brush muffin tin generously with oil both inside the cup and on the top of the tin. (The muffins have big crusty tops to them.) You will not need paper or tin foil wrappers in the tin.

Bake at 390 degrees for 20 minutes or until the muffin tops are brown.

Yields 12 muffins.
Personal Notes:
Personal Notes:
These delicious muffins use maple syrup instead of sugar.

 

 

 

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