Plum and Greek Yogurt Muffins

I am quite sure that the idea of making muffins is something that appeals to almost everybody. From combination like banana or raspberry to chocolate… the undeniable taste of a warm homemade muffin is always a big success.

I really enjoyed making muffins. Particularly little ones! I think little muffins are more interesting and surely prettier! And of course they cook faster than the standard size- muffins. I like using dried or fresh fruit into the muffin batter. I believe is an exceptional way to eat more fruits. Not to mention incredibly tasteful!

I’ve made these Plum Muffins with Greek yogurt and Brown Sugar. I’ve been experimenting with this recipe for the past two weeks. And I have to say the muffins turned out absolutely fabulous. Using the Greek yogurt instead of milk create a moist and buttery texture. The right balance of acidity between ingredients takes the muffin to a completely different level. Light and utterly delicious!

This is my favorite sweet treat of the week! 
 

What would your favorite sweet treat or muffin flavor be?....

Plum and Greek Yogurt Muffins   
 Makes 20 mini-muffins

1 C. / 155 g self -raising flour 

3 Plums, diced

2 Medium eggs 

2 Tbsp. canola oil

3/4 C. / 145 g Soft brown sugar

150 g / 5 oz Greek yogurt (plain)

Preparation:

Grease a mini-muffin pan. Set aside. In a medium bowl add the eggs, sugar, oil and Greek yogurt. Mix all ingredients, until creamy.Add the flour and plums to the egg mixture.Gently fold until just combined. Pour mixture into the mini-muffin pan and bake for about 20 minutes or until lightly golden.