This recipe is a culmination of many favorite ingredients. It makes the perfect breakfast or snack. With the wonderful addition of Chobani yogurt, these little muffins are not only moist but super protein-packed.
1 3/4 c of all purpose, unbleached flour
1/2 c of light brown sugar
1 tsp of baking powder
1 tsp of baking soda
1/4 tsp of salt
2 tea bags of lemon ginger tea (or whatever flavor tea you wish to use or have on hand), opened
1 c of Chobani plain, non fat yogurt
1/4 c of melted butter, at room temperature
2 tsp of vanilla extract
Zest of 1 lemon
Juice from 1 lemon
1 egg, room temperature
Cooking spray (with flour)
1/3 c of pistachios, shelled and chopped
Preheat oven to 375 degrees. Spray your mini muffin or muffin pan with a non stick baking spray with flour and set aside.
In your mixing bowl, add the flour, brown sugar, baking soda/powder and salt. Whisk to combine. Then add the contents of the tea packets. Then in your stand mixer with the paddle attachment, combine the Chobani, butter, vanilla, lemon zest & juice, and egg. Add the dry ingredients in thirds to the wet mixture. Combine until blended only. AVOID over mixing. Spoon the mixture into your prepared muffin pan. Then top each muffin with the chopped pistachios. Bake for 12-14 minutes or until a toothpick inserted comes out clean.
OPTIONAL: You can top these with icing, I didn’t this time. Here is a wonderful universal icing recipe that works well with these:
1/2 c of confectioners’ sugar
1/2 tsp vanilla
1 tbl water
Mix to combine and then drizzle on cooled muffins.
— Knead to Cook