SHF 17 #: Strawberry Spritz Yoghurt Muffins

Niki told me about the Sugar High Friday challenge with a theme of dairy so I thought I'd give it a go. One of my favourite cookbooks for baking is Carol Durst's "I Knew You Were Coming So I Baked a Cake" and I remembered that she had dairy suggestions.

The yoghurt muffins are really easy and this recipe is great for when you have bananas that are sitting around almost rotting away.

Yoghurt Muffins as per Carol Durst's recipe
1 cup flour
3 tsp baking powder
1/2 cup sugar
1/4 tsp salt
1/4 lb butter
1 egg
1 banana
1/2 cup yoghurt
1/2 tsp vanilla extract

1) Preheat oven to 180C, grease muffin tin
1) Put flour, baking powder, sugar and salt in a bowl
2) Melt the butter in a glass bowl in the microwave and add to the dry mixture
3) Add egg, banana, yoghurt and vanilla extract
4) Mix until just incorporated
5) Spoon batter into muffin tins and bake 20-25 mins

This will make 12 muffins

Notes:
1) I used low fat yoghurt by accident - I picked by flavour only so make sure you use full fat yoghurt.
2) You can vary the yoghurt flavour, I used Strawberry Spritz! This quantity is just under 1 small tub.



3) I doubled the batter and tried full size and mini muffins. Unfortunately the batter didn't rise as much as I expected so the bigger muffins are quite flat. (See photo below "Gee son, you're getting taller than me everyday.") You need to almost fill the tin up as the minimal handling of the batter means that you're not going to get a chance to get much air into the mixture.


Tagged with: SHF and Sugar High Friday