| 1. |
Pre-heat oven to 400 °F (200 °C). Line 12 muffin cups with paper liners.
|
| 2. |
In a large bowl sift flour, sugar, baking powder, salt, oregano and baking soda until combined. Stir in low fat cheddar. |
| 3. |
In a medium bowl, whisk together yogurt, eggs, water and oil until smooth. Stir into flour mixture just until well combined. |
| 4. |
Stir in sweet pepper and turkey, the batter will become quite thick. Spoon batter evenly among muffin cups. |
| 5. |
Bake for about 20 minutes, until golden and a toothpick inserted into the center of the muffins comes out clean. |
| 6. |
Allow muffins to cool in pan for 5-10 minutes before removing, then let cool completely on a wire rack. |
| 7. |
Note: these muffins can be frozen in an airtight container for a month. If frozen allow to thaw at room temperature. |
