Total Greek Yogurt has just released new Greek Yogurt Split Pots and asked me if I would like a sample! Of course I did! I love Greek yogurt and it's great for baking. I made a variety of desserts the last time Total sent me some samples (click here to see them).
I decided to make these into mini muffin loafs so I could use these adorable cases I bought in Switzerland at the Migros grocery store (similar to ASDA in the UK). It also is the first time I get to use my Clinton Street Baking Cookbook.
They couriered this little cooler over to my office. I got a very confused call from the guy that works in the mail room! "Kelly, you've got a delivery of ...yogurt", Me "I better come get it then" Guy in the mail room, "That would be good".
Strawberry Yogurt Muffins
adapted from Clinton Street Baking Company Cookbook (makes 8 muffins)
Ingredients
1/2 stick butter
1/2 cup sugar
1/4 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp baking soda
1 egg
1/2 cup TOTAL Greek Yogurt (I used 2 strawberry split pots)
1/2 cup chopped strawberries (I decided to make these at the last minute and didn't have any. I put an extra scoop of jam in instead)
2 tbs strawberry jam
Strawberry Glaze
1 cup icing sugar
2 tbs strawberry jam
1 tsp warm water
Other flavors include honey, blueberry and tropical
1. Preheat oven to 350 F/180 C and line muffin tray with paper liners. In a small bowl sift together the flour, baking powder and baking soda and set aside
2. Cream the butter, sugar and vanilla together on medium high speed. Add the egg and beat until combined.
3. Add 1/4 cup of the yogurt to the butter then half of the flour and beat until combined. Add the rest of the yogurt and the flour ending with the flour mixture.
4. If using the strawberries, fold them in.
7. Spoon into the muffin cups and bake for 20-25 minutes.
8. While the muffins are cooling make the glaze by whisking together the icing sugar and the jam. Gradually add the warm water and the mixture will turn into a paste. Spoon over the muffins.
9. Eat any remaining yogurt!
