Wednesday, September 10, 2014

Strawberry Yogurt Muffins #CheatonGreek

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Last Friday I had a nice surprise waiting for me.
This cute package was at my door!
Stonyfield Petite Creme Yogurt.
Stonyfield yogurt is made from organic ingredients without the use of persistent
pesticides and GMO's.  It is a yogurt I can feel good about giving to my family!
The new Petite Creme is high in protein, low in fat and oh so yummy!
You should give it a try!




My new stash of yogurt and a large container of organic strawberries in my fridge
was just the inspiration I needed to make Strawberry Yogurt Muffins!


Here is what you will need to make the muffins.
The flour is not pictured since I grind my own as I need it.
For this recipe I used Soft White Wheat berries.





















.
I use a large cookie scoop to evenly fill my muffin pans.























I love they way they turned out!
Fruity, healthy and so delicious!

























I like to wrap the muffins individually with plastic wrap and then place them in a
freezer-safe container.
That way I have a healthy snack to take to work with me when I like.
















Strawberry Yogurt Muffins

1 1/2 C whole wheat flour (I grind my own using soft white wheat berries)
1/2 C rolled oats
1/2 C coconut sugar
1 T baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1/2 tsp. ground cinnamon
1  5.3 oz. container Stonyfield Petite Creme Strawberry Yogurt
1 large egg
3 T melted coconut oil, cooled
1 tsp. pure vanilla
1 C diced organic strawberries, plus a few sliced ones for the top
confectioners sugar for sprinkling, if desired

Preheat oven to 375 degrees and line a 12-cup muffin pan with liners.
In a large mixing bowl, whisk together flour, oats, sugar, baking soda, baking powder, sea salt
and cinnamon; set aside.
In a medium bowl, whisk together yogurt, egg, coconut oil and vanilla.
Add the wet ingredients to the dry, mixing just until combined.
Fold in diced strawberries. Using a large cookie scoop, fill evenly fill 12 muffin liners.
Place a berry slice on top on top of each muffin.
Bake for 18-22 minutes or until a toothpick inserted comes out clean.
Cool in muffin pan for 5 minutes before removing to a cooling rack.
Sprinkle cooled muffins with confectioners sugar if desired.

Makes 12 muffins.

Recipe adapted from The Lemon Bowl

Disclosure - Stonyfield provided me with the Petite Creme Yogurt.  All opinions are my own.

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1 comment:

  1. Yummy looking muffins! Just need a cup of coffee to go with these. :)

    ReplyDelete