Ingredients
Use the youghurt pot as unit of measure, mine is one of 4.4.oz and the quantities given are enough for 12 muffins
1 pot of yoghurt, apricot flavour, you can use also Greek youghurt for higher protein content
1 pot skim milk
1 pot of sugar , you can use also a sweetener following the directions provided by manifacturer
1 pot of corn oil
2 pots of all purpose flour
1 coffespoon of raising powder
12 muffin paper pastry cases
1 muffin baking tray
Directions:
Preheat oven at 350°F
Put all the ingredients in a blender and mix everything for a minute or so, until you have a thick but soft cream.
Take your muffin baking tray and using a spoon fill each paper pastry case with the cream, distributing it equally among all of them. Bake for 18-20 min and let them cool. Enjoy!