October 2, 2015
Muffins are a go-to item around the Sloan house. They work for breakfast, lunchbox additions, and after school snacks. Perhaps they are partly to blame for someone’s (ahem) muffin top. (See earlier reference here.)
I have discovered some yummy recipes that include greek yogurt as an ingredient. It seems to result in a moister muffin. And I’d like to think it adds some nutritional value. Never mind the butter and sugar.
Even when baked goods recipes call for plain yogurt, I typically use vanilla-flavored yogurt because it brings more flavor and that’s what we usually have on hand anyway.
I’m including the recipe for Cinnamon Sugar Muffins. Camden, our oldest kiddo, says that they’re one of his favorites.
Cinnamon Sugar Muffins
1 1/4 cups flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup butter, softened
1 egg
3/4 cup sugar
1 teaspoon vanilla
2/3 cup Vanilla Greek yogurt
1 teaspoon cinnamon and 3 teaspoons sugar, combined
Stir together flour, baking powder, and salt.
Using a mixer, cream butter until smooth. Add egg and mix.
Add ¾ cup sugar and mix until combined.
Combine yogurt and vanilla into butter mixture.
Mix in flour just until moistened.
Spoon batter into sprayed muffin tin. Top each with cinnamon sugar.
Bake about 18 minutes on 350.
*Recipe adapted from Lori’s on “Who Needs a Cape?”
The recipe should yield 12 muffins.
Last week, I watched Chef Bobby Flay whip up a muffin recipe on his TV show. He only filled 11 muffin cups before running out of batter. I sat and thought, “C’mon, you’re Bobby Flay, make it work for 12 muffins.”
Today when I made this muffin recipe, I only had enough to fill 11 cups. I quickly changed my way of thinking. “Well, if it happens to Bobby Flay…”