Snacks & Treats
Basic Yogurt Muffins
By Julie Van Rosendaal, Dinner with Julie
Jun 2, 2016
You can toss anything into a muffin, including yogurt that might otherwise wind up destined for the trash bin — thin it with enough water to give it the consistency of thick buttermilk. You can also use up wrinkly fruit or berries that may be too soft for the kids to want to eat on their own.
You Will Need:
- 2 cups all-purpose flour (or use half all-purpose, half whole wheat)
- 1/2 cup sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1 cup plain or flavoured yogurt, thinned with a little water to make it runny
- 1/4 cup canola oil
- 1 large egg
- 1 cup fresh or frozen berries, or chopped fruit (such as peaches or rhubarb)
Preheat the oven to 400°F. Line 12 muffin cups with paper liners.
In a large bowl, combine the flour, sugar, baking powder and salt. In a medium bowl, stir together the yogurt, oil and egg.
Make a well in the dry ingredients and pour in the wet ingredients. Gently stir with a spatula, and add any extra ingredients (such as berries or chopped fruit) you like after you’ve stirred a few strokes. Mix the batter just until it’s blended. Don’t worry about getting all the lumps out — over-mixing will make your muffins tough.
Fill your prepared muffin cups almost to the top and bake for 20–30 minutes, until golden and springy to the touch. Makes 1 dozen muffins.
More Ways to Use Up Leftover Yogurt:
Add New Comment
I’m Not Here to Make Life Magical for my Children
I’m Not Ready to Stop Having Kids, But My Husband Is
Tech & Media
How to Avoid Those Weird, Inappropriate Videos on the YouTube Kids App
Keepsake Craft: Baking Soda Clay Handprint Ornaments
How This Dietitian Mom Gets Her Picky Kids to Eat