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Snacks & Treats

Basic Yogurt Muffins

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)

Instructions:

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:

Article Author Julie Van Rosendaal
Julie Van Rosendaal

Julie Van Rosendaal is the author of six best-selling cookbooks (with a seventh due out this fall), the food editor of Parents Canada magazine and the food and nutrition columnist on the Calgary Eyeopener on CBC Radio One. She is a recipe developer, TV personality, food stylist and writes about food for local, national and international publications. She is perhaps best known as the voice behind her popular food blog, Dinner with Julie, where she documents real life at home in Calgary with her husband and nine-year-old son. Connect on twitter @dinnerwithjulie.

 

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