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Showing posts with label greek yogurt. Show all posts
Showing posts with label greek yogurt. Show all posts

Tuesday, 9 April 2013

Greek Yogurt Blueberry Muffins

Greek Yogurt Blueberry Muffins


INGREDIENTS



For the Batter



    • 4 eggs

    • 2 1/2 C sugar

    • 1 C canola oil

    • 1 tsp vanilla

    • 2 C plain traditional Greek yogurt (I've never tried using fat-free and don't know how it works)

    • 4 C AP flour

    • 1 tsp kosher salt

    • 1 tsp baking soda

    • 3 C fresh or frozen blueberries tossed with 1 tbsp of flour just before adding to the batter



For the Crumb Topping


  • 3/4 C brown sugar

  • 1 1/2 C AP flour

  • 1/2 C butter, cut into small pieces

  • 2 tsp ground cinnamon


HOW-TO




  1. Preheat oven to 375 degrees

  2. Make crumb topping by combining all ingredients in a bowl and pinching with your fingers until the butter is fully incorporated and it looks like coarse sand. Set aside.

  3. Combine the eggs, sugar, oil, and vanilla; mixing until smooth.

  4. In a separate bowl combine the flour, salt and baking soda.

  5. Alternately add 1/3 flour and 1/3 yogurt to the sugar mixture and repeat, stirring just slightly between each addition. The key to moist muffins is to keep the batter from becoming over mixed. Only mix until no dry spots remain- there will be lumps and that's okay.

  6. Gently fold in the blueberries, mixing only until they are evenly distributed.

  7. Scoop batter into muffin tin until 2/3 full. Spoon 1 1/2-2 tbsp of crumb mixture on top of each muffin (it will look like a lot of crumbs).

  8. Bake for 20-25 minutes or until the tops are golden and a toothpick inserted into the center comes out clean with only moist crumbs.

Thursday, 4 April 2013

Frozen yogurt covered strawberries

frozen yogurt covered strawberries

HOW-TO

  1. Clean and trim the strawberries. You can use them halved or whole.

  2. Either put the yogurt in the freezer for a while to thicken it, use Greek yogurt (it's thicker) or Strain the yogurt in cheesecloth for a while to release liquid and make it thicker.

  3. Dip the strawberries in the yogurt.

  4. Place on a wax paper, parchment or silpat lined sheed that fits in your freezer.

  5. Freeze.

  6. Package in an air-tight container for quick treats.

  7. Serve with a toothpick.

  8. Time does not include freezing.