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Meg's Kitchen

Your Favorite Muffins

This recipe calls for whey, the liquid leftover after making yogurt cheese. It's full of nutrients so put it to good use with these incredibly moist muffins and add your favorite fruit, nuts or seeds. You'll be making yogurt cheese for the whey to make these muffins.

12 muffins

Ingredients

2 cups unbleached all-purpose flour (or stone ground whole wheat flour)
½ cup sugar
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup fruit, nuts or seeds
1 cup whey
¼ cup vegetable oil
2 eggs

Directions

Preheat the oven to 425 F. Blend the dry ingredients. Mix in the fruit or nuts. Beat together the wet ingredients. Pour the wet ingredients into the dry ingredients and blend, taking about 20 seconds. Don't over mix. Fill each muffin cup 2/3 full. Bake for 15 to 18 minutes.
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