We’ve outlined all the ingredients and directions for you to make the perfect Apple & Cinnamon Muffins with FAGE Total® Greek Yogurt. It should take you about 12 min to make this recipe.
You can add your own personal twist to this Apple & Cinnamon Muffins with FAGE Total® Greek Yogurt recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this Apple & Cinnamon Muffins with FAGE Total® Greek Yogurt recipe.
Ingredients for Apple & Cinnamon Muffins with FAGE Total® Greek Yogurt
- 4.4 oz FAGE Total® Greek Yogurt
- 7 oz plain flour
- 2 tsp baking powder and 1 tsp baking soda
- 2 tsp baking powder and 1 tsp baking soda
- Pinch of salt
- Pinch of ground nutmeg
- 2 tsp ground cinnamon
- 3.5 oz soft brown sugar
- 1 large egg
- 3.5 oz butter, melted
- 1 tsp vanilla extract
- 5.3 oz chunky applesauce
Directions for Apple & Cinnamon Muffins with FAGE Total® Greek Yogurt
- Combine all dry and liquid ingredients in separate bowls. Mix the two sets of ingredients together until evenly combined. Spoon into muffin tin lined with paper muffin cases. Bake in a preheated oven at 390°F for 12-15 minutes until golden and firm. Cool slightly and lightly dust with icing sugar before serving.
Bakeware for your recipe
You will find below are bakeware items that could be needed for this Apple & Cinnamon Muffins with FAGE Total® Greek Yogurt recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Muffin – A muffin is an individually portioned baked product, however the term can refer to one of two distinct items: a part-raised flatbread (like a crumpet) that is baked and then cooked on a griddle (typically unsweetened), or an (often sweetened) quickbread (like a cupcake) that is chemically leavened and then baked in a mold. While quickbread “American” muffins are often sweetened, there are savory varieties made with ingredients such as corn and cheese, and less sweet varieties like traditional bran muffins. The flatbread “English” variety is of British or other European derivation, and dates from at least the early 18th century, while the quickbread originated in North America during the 19th century. Both types are common worldwide today.
- Dairy Recipes
- Apple Recipes
- Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
- Dessert – Dessert (/dɪˈzɜːrt/) is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
