Toffee Muffins

• Vegetarian

• Refrigerated

  • 1 Egg, whole
  • 1 Egg yolk

• Baking & Spices

  • 303 g All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 pinch Salt
  • 105 g Sugar

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 1 cup Yogurt, Plain

• Desserts

  • 2 cups Toffee bits

Found on awesomeon20.com

Description

Ingredients

• 303 grams (2-1/4 cups) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• pinch of salt
• 105 grams (1/2 cup) sugar
• 1/2 cup vegetable oil
• 1 whole egg
• 1 egg yolk
• 1 cup plain yogurt
• 2 cups toffee bits

Directions

• Preheat the oven to 375 and lightly spray 12 muffin cups with nonstick spray. In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Gently whisk to combine and aerate dry ingredients for about 30 seconds. In a separate, smaller bowl, combine sugar, vegetable oil, egg and egg yolk, and plain yogurt. Whisk until everything is smooth. Pour wet ingredients into dry ingredients and quickly combine with a rubber spatula. Gently fold the two mixtures together just until moistened. Try not to stir for more than 15 seconds. Add toffee bits and gently fold together. Divide the batter evenly between 12 muffin cups. You can add a drizzle of caramel sauce on top of each muffin if you happen to have it in the fridge. Bake for 18 to 20 minutes. Allow to cool just long enough so that you can touch them without burning yourself. Remove gently to wire racks to cool. Removing them quickly will avoid soggy bottomed muffins. These muffins are best eaten warm so either eat them right away, or give them about 15 seconds in the microwave.