Spiced Yoghurt Muffins

Even when you're really tired and dead, baking something is quite irresistible. 
I had had my eye on this recipe for over a week, so I set aside Friday afternoon for making them. The recipe described them as moist and full of autumn spices and several readers said they were fantastic; some even said they were the best muffins they had ever made. It's hard to go against so much positive feedback...
I knew I had to get up early for MUN and I don't usually bake so late in the evening, but I really didn't feel like letting myself down and giving up on the beautiful recipe that had been open and gawked at on my iPad for days. 
These came out perfectly round and- my favourite part- sticky on top :) I've only ever had that in my mum's banana muffins, so I was thrilled when I saw the tops of these.
I ran out of space in the muffin tray, so I made a bunch of mini muffins too! They're super fun to eat...
I brought a couple along for two of my friends to have in the car the next morning on the way to school  and Z only wanted half because had a huge breakfast, so P snatched it from her and popped it into her mouth with a smile. If picky P liked them that much, they worked out.

Spiced Yogurt Muffins
By Jennifer Musty from Food & Wine
These are healthy and full of calcium, too.

• ACTIVE: 20 MIN
• TOTAL TIME: 45 MIN
• MAKES 18 MUFFINS (about 3 mini muffins make one regular muffin)

Note: If you're grinding your own spices, make sure you sift them before adding them to the batter. I had a few big pieces of clove, nutmeg, cinnamon etc. and they're not pleasant to bite into while enjoying a muffin. My allspice had gone off, so I just added some cardamom and some extra of the other spices, but I think I should look up a proper allspice recipe...

1. 2 cups all-purpose flour
2. 1 cup light brown sugar
3. 1 tablespoon baking powder
4. 1/2 teaspoon baking soda
5. 1/2 teaspoon salt
6. 1 teaspoon ground cinnamon
7. 1/2 teaspoon ground allspice
8. 1/2 teaspoon ground cloves
9. 3/4 teaspoon freshly grated nutmeg
10. 2 large eggs, at room temperature
11. 1 1/4 cups plain low-fat yogurt
12. 4 tablespoons unsalted butter, melted
13. 1/4 cup unsweetened applesauce
14. 1 teaspoon pure vanilla extract
15. 1 tablespoon granulated sugar

1. Preheat the oven to 375°. Line 18 muffin cups with paper or foil liners. Lightly spray the liners with vegetable oil spray.
2. In a food processor, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, allspice, cloves and 1/2 teaspoon of the nutmeg and pulse to blend; transfer to a large bowl. In a medium bowl, whisk the eggs, yogurt, butter, applesauce and vanilla. Fold the yogurt mixture into the dry ingredients until just blended.
3. Spoon the batter into the prepared muffin cups. Sprinkle the granulated sugar and remaining 1/4 teaspoon nutmeg over the muffins. Bake for 18 minutes, until the muffins are springy; let cool in the pans for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

NOTES One Serving 126 cal, 21 gm carb, 3 gm fat, 1.9 gm sat fat, 3 gm protein, less than 1 gm fiber.