Wednesday, 29 April 2015

Strawberry Yogurt Muffins - Feeling like a sweet tooth...

Sometimes you just want a muffin, am I right?

Or you have a massive tub of really over-sweet yoghurt that your dad bought which no one will eat and you have no idea how to get rid of and you have to get rid of it otherwise there's no room for good yoghurt, right? Well. If you're still following, that was my dilemma.

Yet the dilemma turned into a blessing, of sorts...Yummy, sweet, soft muffins, almost cupcake-y but too healthy to be called cupcakes :-P They hail from an interesting blend of flours, I like to go crazy with my buckwheat, which really adds some kind of depth-y flavour to them, well that's what my brother said...

I just think they're yum.

Oh, by the way. I know it says strawberry...but I used blackberries. The strawberry part was in that yoghurt I mentioned :)

In case you needed more convincing than just their cuteness. These muffin cupcake things are healthy too! Exciting! Don't be afraid though, they're actually good, pretty impressive for something that's actually pretty good for you too. So make a muffin and enjoy it with tea, or just enjoy it with life, muffins are good :)

If you want to change the fruit, go for it! Try strawberry in strawberry muffins. I know, shocking.

(Healthy) Delicious Strawberry Yoghurt Muffins
  • 1 cups spelt flour
  • ½ cup oat flour
  • ½ cup buckwheat flour
  • 1 tablespoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon sea salt
  • 1 heaped tbsp honey or maple syrup
  • 1 ¼ cups thick greek strawberry yoghurt*
  • 2 teaspoons apple cider vinegar
  • ¼ cup olive oil or melted coconut oil
  • 1 heaping cup blackberries or strawberries 

  1. Preheat oven to 200 degrees C. Grease muffin pans, you don’t want these to get stuck because they will hold on with all their might. Use paper cases if you want to for ease.
  2. Whisk together the flours, baking soda, cinnamon and salt in a large mixing bowl.
  3. Whisk together the yoghurt and vinegar for a minute. Whisk in the coconut oil. Slowly mix in the dry mixture until everything is combined.
  4. Fold in the berries. Spoon mixture into muffin tins and bake for 5 minutes at 200C before turning your oven down to 170C and baking for an extra 15-20 minutes, or until golden brown on top and a poking stick pulls out clean.
  5. Let the muffins rest for about 3 minutes. If you have trouble getting them out, turn the tray upside down and rest a cold, wet but not dripping, towel over the tray for a minute or two before carefully pushing the muffins out and loosening the edges as you go. I use a silicone pan so I can squeeze the muffin along the edges and bottom to get it out. Do not be put off by this if they get stuck! Feel free to use muffin cases. These are delicious muffins and they do come out very easily, they just require some love, my mum was slightly impatient, no wonder – they smelled amazing :)
* Yoghurt must be thick! And make sure it’s sweet or you might need more honey. I used danone ultimate greek, strawberry.

Someone great once said to me: Strawberry yoghurt = yum. Muffins = yum. Strawberry yoghurt + muffins = YUM. Right? right.

Is she right?
What's your favourite muffin?

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