I made these tasty little muffins for our big Sunday breakfast a few weeks back. They could not be easier and we found them to be a bit addictive. They are an adaptation of Paula Deen's Sour Cream Muffins . Three ingredients: butter, flour, and sour cream. ( I added some sugar to make it four in my version.)
I made a few changes to the recipe to try to lighten them up a bit. I substituted out all of the sour cream for plain Chobani non-fat Greek yogurt, I added a bit of sugar to the batter to give them some sweetness (otherwise, according to the reviews, they taste like a biscuit), and I reduced some of the butter. I used a small cookie scoop to portion them into the mini muffin tin. I reduced the cooking time to about 20 minutes.
If you read any of the reviews of Paula's recipe on any of the sites it is listed, you will see it has very mixed reviews. People either love them or hate them. They either turn out wonderful or they flop. You just never know. I guess I got lucky.
If you don't have any self-rising flour, you could substitute per 1 cup of all purpose flour + 1 teaspoon baking powder + 1/2 teaspoon salt. But I did read several reviews saying they think the key to success is to use self-rising flour.
With so few ingredients, it's worth it to at least give these a shot. Hopefully, like me, you will get good results, because it's always good to have an easy muffin recipe on hand. :)
Yogurt Mini Muffins
adapted from Paula Deen's recipe for Sour Cream Muffins
Servings - approx. 15 Serving Size - 2 mini muffins Points Plus per Serving - 3 Points+
(for 2 mini muffins) Calories - 117.2, Total Fat - 4.8g, Carb - 15g, Protein - 3.3g, Fiber - 0.5g
2 cups self-rising flour
2 TBS granulated sugar
6 TBS UNSALTED butter ( don't use salted, the muffins may come out too salty)
1 cup + 2 TBS plain, nonfat Greek yogurt
1. Preheat oven to 350 degrees F. Spray wells of nonstick mini muffin pan with cooking spray.
2. In large bowl, combine the flour and the sugar. In microwave safe container ( I used a glass measure) melt butter.
3. Add the yogurt and the butter to the flour mixture and stir until JUST COMBINED. Do NOT over mix!! Batter will be thick-ish.
4. Portion the batter ( I used a small cookie dough scoop) into the prepared wells of the nonstick mini muffin tin. Bake for about 15 - 20 minutes, or until they aren't doughy inside. I found the tops really don't brown much...so you just have to watch them. Serve warm as is or with a bit of jam.
Makes approx. 30 mini muffins
Like I mentioned above, very much mixed reviews on this muffin recipe on any of the sites it is posted with Paula's original list of ingredients. I think I may have tried making this muffin her way at some point in the past, and wasn't too thrilled with the results. With the changes I made above, I liked them.
Reducing the butter and replacing full fat sour cream with nonfat yogurt really lightened this recipe up. I think they are still plenty "buttery." Two mini muffins is a nice serving size for 3 Points+. By making them "mini" you reduce the chance of them being raw in the middle, which was one complaint many people had when they made full sized muffins using Paula's recipe.
I usually make a BIG breakfast every Sunday and am always looking for some sort of easy bread addition to the table when I make eggs as the main dish. These were a good choice. How about you? Do you ever make a BIG weekend breakfast for your family?