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Yogurt Muffins so many ways.

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Sep. 22nd, 2010 | 05:02 pm
posted by: shogunsquirrel in squirrelfood

I went looking for an easy yogurt muffin recipe on Cooks.com, and have fallen in love with this one. It adapts to variations beautifully, along the lines of: 1 cup fruit, complimentary jam, and either plain or vanilla yogurt. Obviously use plain for savory.
I think the possibilities are only limited by what jams I can find, or what cheeses.
And I bet I can get bacon into the savory ones.
 
 
The original is for Blueberry Yogurt Muffins.
1 egg
2 (6 oz. each) cartons blueberry yogurt
1/4 c. oil
2 c. all purpose flour
1/2 c. sugar
3 tsp. baking powder
1/4 tsp. salt
1 c. fresh blueberries or 3/4 c. frozen blueberries, thawed, rinsed and well drained
 
Heat oven to 400 degrees. Line 12 muffin tin cups with paper muffin cups. Beat egg in large bowl; stir in yogurt and oil. Mix in flour, sugar, baking powder and salt until moistened. Fold in blueberries. Fill muffin cups.
Bake until golden brown, 20-25 minutes. Immediately remove from pan. Makes 12 muffins.
 


Ingredient variations:
About 1 cup diced dried apricots and 3-4 generous tablespoons of apricot jam. Use vanilla yogurt.
Or use blueberries, vanilla yogurt and 3-4 generous tablespoons of apricot jam, for a multi-fruit variant.

Savory:
Use plain yogurt instead of fruit or vanilla
Omit sugar, or if you find the batter tastes weird without a little, limit to 1-2 tablespoons.
1 cup cheddar, grated coarsely, and 3 scallions, chopped fine, stirred into batter. A generous dash cayenne.

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