MissPrissy
Chillin' with the herd
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Once you have made your delicous yogurt you might want to try this recipe using it. These are absolutely amazing warm from the oven with butter. I usually make them for sunday morning breakfast.
Blueberry Yogurt Muffins
1/2 cup plain yogurt
3/4 cup milk
3/4 cup sugar
4 tablespoons butter, melted
2 large eggs
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 tsp baking soda
1 cup fresh blueberries
1/2 cup chopped pecans
Topping Crumbles:
1/4 cup all-purpose flour
2 tablespoons firmly packed brown sugar
Dash cinnamon
2 tablespoons softened butter
1/4 cup oats
Preheat oven to 400.
Lightly grease 12 muffin cups or line with paper muffin cups (liners).
In bowl combine yogurt, milk, granulated sugar, 1/4 cup brown sugar, melted butter, and egg.
In separate bowl stir together flour, baking powder, salt and baking soda.
Combine the mixtures, stirring only until dry ingredients are moistened. Gently fold in berries.
Spoon into muffin cups.
In a small bowl combine the topping ingredients with a fork until crumbly. Top muffins with crumb topping.
Bake the muffins for 20 to 25 minutes.
Makes about 12 muffins.
If I have a few more berries (say 1/2 a cup) I just add them in. It makes a more fruity muffin with a little less bread but delicious none the same!
Blueberry Yogurt Muffins
1/2 cup plain yogurt
3/4 cup milk
3/4 cup sugar
4 tablespoons butter, melted
2 large eggs
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 tsp baking soda
1 cup fresh blueberries
1/2 cup chopped pecans
Topping Crumbles:
1/4 cup all-purpose flour
2 tablespoons firmly packed brown sugar
Dash cinnamon
2 tablespoons softened butter
1/4 cup oats
Preheat oven to 400.
Lightly grease 12 muffin cups or line with paper muffin cups (liners).
In bowl combine yogurt, milk, granulated sugar, 1/4 cup brown sugar, melted butter, and egg.
In separate bowl stir together flour, baking powder, salt and baking soda.
Combine the mixtures, stirring only until dry ingredients are moistened. Gently fold in berries.
Spoon into muffin cups.
In a small bowl combine the topping ingredients with a fork until crumbly. Top muffins with crumb topping.
Bake the muffins for 20 to 25 minutes.
Makes about 12 muffins.
If I have a few more berries (say 1/2 a cup) I just add them in. It makes a more fruity muffin with a little less bread but delicious none the same!
