MAIN RECIPE
Makes 12 regular or 48 mini muffins
Ingredients:
1 of the type flavorings from below, ingredients measured out
3 cups all-purpose flour
1 TBS baking powder
½ tsp baking soda
1 tsp salt
2 tsp sugar
10 TBS butter, softened
1 TBS Dijon mustard
2 large eggs
1 ½ cups plain yogurt
Directions:
Adjust oven rack to lower-middle position. Preheat oven to 375 degrees.
Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
Beat sugar and butter with an electric mixer until light and fluffy.
Whisk mustard and eggs together, and then beat into butter until pea-sized lumps form.
Combine flavoring from below following directions.
Beat into the egg mixture, but alternating by thirds, the dry ingredients and the yogurt until smooth but very thick.
Spray or lightly wipe vegetable oil in a 12-cup regular size muffin tin.
Divide batter evenly among cups using an ice cream scoop (spring-action works well). Cups should be full or close to. You can also make in mini-muffin tins for a smaller bite.
Bake until muffins are golden brown, about 20 to 25 minutes.
Cool slightly in pan(s) set on a wire-rack. Remove muffins and SERVE.
Goat Cheese with Rosemary & Olives
To dry ingredients, add 1 cup crumbled goat cheese (about 4 ½ oz.) and 1 TBS minced fresh rosemary
To egg mixture, add ½ cup chopped Kalamata olives
Feta with Sun-Dried Tomatoes & Oregano
To dry ingredients, add 1 cup crumbled feta cheese (about 4 ½ oz.) and 1 TBS dried oregano
To egg mixture, add ½ cup drained, chopped oil-packed sun-dried tomatoes
Parmesan with Prosciutto & Basil
To dry ingredients, add 1 cup grated Parmesan cheese (about 3 ounces), ½ cup prosciutto diced or sliced into small pieces (about 4 to 5 very thin slices) and 1 TBS dried basil
