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Fresh Herb-Yogurt Muffins

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Betty Crocker Kitchens
Updated May 2, 2013
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Here's a perfect place to use up an abundance of fresh herbs.

Fresh Herb-Yogurt Muffins

  • Prep Time 10 min
  • Total 30 min
  • Servings 1
  • Ingredients 8
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Ingredients

  • 1 cupYoplait® Original 99% Fat Free Orange Creme Yogurt
  • 1/3 cup olive or vegetable oil
  • 2 tablespoons chopped fresh basil, oregano or rosemary leaves or 2 teaspoons dried basil, oregano or rosemary leaves
  • 1 egg
  • 2 cups Gold Medal™ all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or line with paper baking cups.
  • Step 
    2
    Beat yogurt, oil, basil and egg in large bowl. Stir in remaining ingredients just until flour is moistened. Divide batter evenly among muffin cups (about 3/4 full).
  • Step 
    3
    Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired.

Nutrition

155 Calories
7 g Total Fat
4 g Protein
20 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
155
Calories from Fat
65
Total Fat
7 g
Saturated Fat
1 g
Cholesterol
20 mg
Sodium
250 mg
Potassium
70 mg
Total Carbohydrate
20 g
Dietary Fiber
1 g
Protein
4 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 Starch; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

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