It doesn’t any fancy preparation to enjoy yogurt, just a container and a spoon will suffice. Yet when you venture beyond eating it by the spoonful, there are a world of possibilities. From breakfast smoothies to dinner entrees, this versatile ingredient will earn its place in your refrigerator. One of my favorite ways to use yogurt is as a substitute for high-fat ingredients found in baked goods. I recently found myself with some strawberries and bananas to use up and a quick Pinterest search yielded this great low-fat, light on sugar muffin recipe. The original recipe called for several ingredients I didn’t have on hand, so I adapted it to work with the contents of my pantry. The result? A tasty breakfast treat!
2 cups Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/4 cup Brown Sugar
1 Cup Mountain High Vanilla Yoghurt
1 tsp Vanilla Extract
2 Large Bananas, Mashed
1 Cup Chopped Strawberries
Preheat oven to 350 degrees, grease muffin tin or spray with nonstick spray. (I couldn’t resist using these super cute liners for this batch of muffins, but these particular muffins do tend to stick to the paper. To avoid this problem, I’d recommend not using paper liners for this recipe.)
Whisk together the flour, baking soda, baking powder and salt. Set aside.
Mix the brown sugar, egg, yoghurt, vanilla and bananas until well combined. Gradually add the dry ingredients and mix until just combined. Gently fold strawberries into the batter.
Divide batter evenly into prepared muffin tins, filling approximately 2/3 full.
Bake for 20-22 minutes or until toothpick or cake tester inserted into the middle of a muffin comes out clean.
You can find lots of other tasty recipes at the Mountain High Yoghurt website.
Disclosure: I participated in a campaign on behalf of Mom Central Consulting for Mountain High Yoghurt. I received a gift card to purchase yogurt, a product kit, and a promotional item to thank me for participating.