Last week I received a supply of yoghurt from Chobani Australia. Now in our house yoghurt has a up and down relationship. I don't mind certain yoghurts and Miss 10 is a bit the same as me. Mr 6 .. no chance and Mr Fit Mum ... a bit the same as Mr 6 .. are you seeing a pattern?
But when this supply turned up on the doorstep Mr Fit Mum stepped up to the plate ( well, the tub anyway ) to give this new yoghurt a go. He tried the individual tubs of flavoured Greek yoghurt. I can't remember which flavour he tried first ( there's a few! ) but it appears he is now rather fond of it and is more than happy to sit down to a tub for dessert.
For a low fat ( or no fat ) Greek yoghurt it's still quite creamy. Not as rich and creamy as a full fat Greek yoghurt, but when you are keeping an eye on what you are eating, this is certainly a satisfying taste option!
Along with our supply of individual tubs, we received a bulk tub of plain Greek yoghurt. I admit I have purchased this one before as Miss 10 and I regularly have a few spoonfuls for our afternoon snack. I usually add a few berries or trail mix, but Miss 10 is happy for it to be naked.
This time, this tub was going to be used for some baking! So on Saturday I rummaged through my recipe files for a muffin recipe that used yoghurt. I wasn't loving the sound of the ones I saw until I found a raspberry cake / muffin recipe. It had nothing to do with yoghurt but that wasn't stopping me .. I had a creative moment* and needed to run with it.
*I have creative moments at least once every
Here's what I came up with after checking the pantry and playing around a bit ...
Cranberry and Coconut Muffins ..
Here's what you need ...
1 cup Almond Meal
1 cup Wholemeal Flour
1/2 cup sugar
1 tsp baking powder
pinch of salt
2 tbsp canola oil
2 tsp vanilla extract
300g plain low fat yoghurt
1 egg
1/2 cup cranberries
1/2 cup coconut
Here's what you do ...
Sift flour and baking powder together. Add remaining dry ingredients.
Combine all wet ingredients in a separate bowl.
Add wet ingredients to dry ingredients and mix to just combine.
Fill muffin cases ( I use the patty cake ones so not too big ) to 3/4 full.
Bake at 160 degrees ( fan forced ) for 20 - 25 minutes or until golden brown and cooked through.
Don't eat them right out of the oven as you may burn your mouth .. wait about 5 minutes or so!
Not too bad for a make it up on a rainy Saturday recipe. There are none left now ... my father in law decided that they were quite yum so had a few with his cup of tea on Saturday night!
I'll be making another batch today and see how long these ones last!
Let me know if you try them how they go .. or head over to the Chobani Australia website and check out some of their recipes.
6 comments:
Oh, I received some Chobani as well, but hadn't thought to bake anything with it. Well, let's be honest... I don't actually bake!!!
They look yummy!
Hi Vicki, nice to meet you too! I love your cranberry and coconut muffin recipe - I have just bought some cranberries so may give it a try!
Oh yummo, I love adding in yoghurt to cooking instead of butter and oil. Chobani is super nice too;)x
@Deb Deb you could coat some chicken in the yoghurt and crumb with almond meal .. yum!
@Robs Con Let me know how you go!
@Karla {Ironmum Karla} I'm going to do some more experimenting with this too!
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