Saturday, June 14, 2008

Saturday Morning Inspiration

This morning, while leisurely browsing my favorite blogs, I came across this recipe for yogurt muffins from Catlin, at the Engineer Baker. She adapted her recipe from Clotilde's Gateau au Yaourt.

Since I make my own yogurt, I generally have quite a lot on hand (I make about a gallon at a time). Ergo, I am always on the lookout for other uses. This recipe looked perfect for a simple and satisfying Saturday morning breakfast!

This was a great way to use up some yogurt, and some of the leftover jam I made for the Tuesday's With Dorie strawberry tarts this week.

Yogurt Muffins

(adapted from Engineer Baker, and Chocolate and Zucchini)

2 eggs
1 cup yogurt
1/2 cup honey
1/3 cup vegetable oil
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla
blueberries, strawberry jam, cocoa powder, chocolate chips, and instant coffee

Preheat the oven to 375° F. In a large mixing-bowl, gently combine the yogurt, eggs, honey, vanilla, and oil. In another bowl, sift together the flour and baking powder. Add the flour mixture into the yogurt mixture, and blend together -- don't overwork the dough.

Divide into two separate bowls, adding a couple handfuls of blueberries and a few spoonfuls of strawberry jam to one.

To the other bowl and 1-2 teaspoons of cocoa powder, a handful of chocolate chips, a handful of chopped walnuts, and 1 teaspoon of dissolved instant coffee.

Put 1/4 cupfuls of the batter into muffin tins, and bake for 20 minutes.

I baked mine in paper muffin cups, but quite a lot of muffin stuck to the cups. I think in the future I might just butter the pan well, and forget about the cups.

1 comment:

Engineer Baker said...

Wow, that was quick! Odd about your muffins sticking, but I also immediately froze mine and peeled off the papers when they were frozen. A little microwave action, and they were good to go. Glad you liked them!