3 cups flour (I used 2 cups unbleached white, and 1 cup whole wheat)
1 cup sugar
1 Tablespoon baking powder
1 teaspoon sea salt
½ cocoa powder
1 cup non-fat vanilla yogurt
½ cup olive oil
2 large eggs
½ cup melted butter
¼-½ cup sugar
In a large bowl combine flour, sugar, baking powder, sea salt, cocoa powder. Set aside.
In a small bowl combine yogurt, oil and eggs, and add to flour mixture, mixing to combine, adding milk as needed to thin batter to desired consistency.
Spoon batter into greased muffin pans filling to about ¾ full. (If you use silicone muffins cups, or bake ware, you shouldn’t need to grease them first.)
Bake at 350 degrees for 20-25 minutes, or until an inserted toothpick come out clean.
Before you serve the muffins, melt butter, and measure sugar into a small bowl. Then dip the top of the muffin into the butter, and then into the sugar to coat the top. Serve with your favorite beverage. Enjoy!
Yield: 24 muffins (this recipe doubles well)
My husband and children, absolutely enjoyed these muffins, and gave them 2 thumbs up each.