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All-Purpose Muffins Recipe

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This recipe for All-Purpose Muffins, by , is from Good Eats, 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!

Victoria Lucas


2 cups AP flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup plain yogurt
1/2 cup butter, melted
1/2 cup sugar
2 tablespoons AP flour
2 tablespoons sugar
1 cup fruit (blueberries, cranberries, diced peaches, cherries, etc. just not bananas)
Other mix-in can be added such as chocolate chips, nuts, etc.

Baked Glaze:
1/2 cup confectioners' sugar, sifted
1 tablespoon plain yogurt
1 tablespoon coarse sugar
1/4 teaspoon vanilla

Preheat oven to 400 degrees and line muffin tin. Whisk 2 cups flour, baking powder and salt in a bowl. Set aside. Whisk together eggs, 1 cup yogurt and 1/2 cup sugar in a bowl. Add melted butter and combine. Combine 2 tablespoons flour and sugar in a bowl. Add fruit and toss until coated. Stir flour into egg­ yogurt mixture until flour is barely visible. Gently stir in fruit. Scoop a heaping 1/4 cup of batter into each cup of the muffin tin. Bake muffins until centers come out clean with a toothpick, about 15­ to 17 minutes. Mix glaze and brush tops of muffins, return to oven for 1 minute more to set glaze. Remove muffins from oven. Let sit for 5 minutes, then remove them to cool on a rack.




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