- Preheat the oven to 400°F (200°C) and line a muffin tin with paper liners.
- Whisk the yogurt, milk, maple syrup, oil, eggs and vanilla together in a large bowl. In a separate bowl, stir together the whole wheat and all-purpose flours with the baking powder, baking soda, cinnamon and zest (if using). Add the dry ingredients all at once to the liquids and stir with a wooden spoon or spatula just until blended (a few lumps are fine). Stir in your additions.
- Scoop or spoon the batter into the muffin cups, filling them almost to the top. Sprinkle lightly with turbinado sugar if you wish. Bake for about 25 minutes, until a tester inserted in the centre of a muffin comes out clean. Cool the muffins in the pan on a cooling rack for at least 20 minutes.
- To serve, turn out the muffins onto a platter and enjoy warm or at room temperature. The muffins will keep in an airtight container at room temperature for up to four days, or can be frozen for up to four months.
Easy square recipes such as this one can be baked in either an 8-inch (20 cm) or 9-inch (23 cm) square pan, whichever you have on hand. For an 8-inch (20 cm) pan, add an extra eight to ten minutes to the bake time but keep the oven temperature the same. Feel free to add any additions that you have on hand. Two additions to the basic recipe will help give the muffin some character. A few of Anna`s favourite pairs include:
3/4 cup (175 ml) each
- Diced apples and raisins
- Raspberries and chocolate chips
- Diced butternut squash and pumpkin seeds
- Diced pear and cranberries
- Grated carrots and raisins
- Dried cranberries and white chocolate chips.
Use frozen fruits directly from the freezer and add five minutes to the baking time.