WG Anything Muffins

3 c fresh milled whole grain flour (whole grain mix recipe below)
1/4 c vital wheat gluten
1 c sugar
1 T baking powder
1/2 t baking soda
1/2 t salt
1 1/2 c plain yogurt
3 eggs
8 T (1 stick) butter melted and cooled

1. Adjust oven rack to middle position and heat to 375 degrees. Generously grease a 12-cup muffin tin.
2. Mix the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk the yogurt and eggs together in a separate bowl. Fold egg mixture into the flour mixture until just combined. Fold in the melted butter.
3. Divide into muffin tins and top with the following mixture:
1/2 c white flour
1/2 c granulated sugar
slowly drizzle in melted butter until until it just starts to clump together.
4. Bake until golden and a toothpick comes out with a few crumbs, about 30 minutes.

LEMON BLUEBERRY MUFFINS
Add 1 t of grated lemon zest in with the yogurt mixture and fold in 1 1/2 cups fresh of frozen blueberries with the butter.

CRANBERRY WALNUT ORANGE MUFFINS
Add 1 t orange zest in with the yogurt and fold in 1 1/2 c coarsely chopped cranberries and 3/4 c walnuts with the butter.

LEMON POPPYSEED MUFFINS
Add 3 T poppyseeds into the flour mixture and 1 T lemon zest into the yogurt. While the muffins are baking, heat 1/4 c sugar and 1/4 c fresh lemon juice in a small saucepan until the sugar dissolves and forms a light syrup. Brush over warm baked muffins.

BANANA WALNUT MUFFINS
Add 1/2 t nutmeg with the flour mixture. Substitute 1 cup brown sugar for the white and fold in 1 1/2 cups diced bananas and 3/4 c chopped toasted walnuts with the butter.