Yogurt Fruit Muffins

Yogurt Fruit Muffins

by Wheat kitchen

4.6 (1)
Favorite
5

Difficulty

Easy

Time

10m

Serving

2

The muffins are topped with colorful fresh fruit diced, and the slightly sour and slightly sweet plain yogurt blends into the dough to taste refreshing. The two together create a beautiful and delicious low-calorie soft muffin. -Wheat Kitchen


Low-gluten flour: 120g
Warm water (45 degrees): 55ml
Yeast: 2g
Plain yogurt: 100g
Egg white: 1 white granulated sugar: 20g
Salt: 1g
Unsalted butter (melted): 30g
Fresh fruit: moderate amount

Ingredients

Yogurt Fruit Muffins

1. material

Yogurt Fruit Muffins recipe

2. Put the yeast in the conditioning basin and pour warm water

Yogurt Fruit Muffins recipe

3. After mixing well, add plain yogurt and mix well

Yogurt Fruit Muffins recipe

4. Sift in low-gluten flour and salt

Yogurt Fruit Muffins recipe

5. Stir well

Yogurt Fruit Muffins recipe

6. Pour in the unsalted butter melted in the wheat kitchen chocolate melting pot and stir well.

Yogurt Fruit Muffins recipe

7. Pour the egg whites into the conditioning basin, add white sugar

Yogurt Fruit Muffins recipe

8. Whip until hard foaming, lift the whisk to pull out the sharp corners.

Yogurt Fruit Muffins recipe

9. Add the whipped meringue to the batter, stir evenly, cover with plastic wrap and ferment at room temperature for 1 hour.

Yogurt Fruit Muffins recipe

10. Put the small red pot on the round waffle pan, after preheating is complete

Yogurt Fruit Muffins recipe

11. Use a scooping spoon to scoop in about 130g of batter

Yogurt Fruit Muffins recipe

12. Put the lid on and bake for 4 minutes

Yogurt Fruit Muffins recipe

13. Take out and let cool

Yogurt Fruit Muffins recipe

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