(new pottery by Gary Rith above, Penny on the cat perch looking out the window, below)
Years ago I had a Dannon yogurt blueberry muffin recipe that I liked, but tossed out when my dairy allergies worsened. But, as this pic shows, there is excellent soy yogurt available, and I wanted to try the recipe again using that.
I remember years ago, just as me and the wife were starting to see each other, she invited me over for paella. I asked what I could do and she said 'make sangria'. I had never made sangria before, and went to the Chicago Public Library to find a recipe (remember libraries????). They had a wonderful and huge collection of cookbooks, and I found what I needed. Man, those were the days: take the elevated train downtown, walk up the street, up the stairs, through security, find the building directory for cookbooks, take an elevator, wander past a thousand sleeping hobos enjoying the library's warmth, then start pulling books off the shelf, flick through them, find what you want, find a xerox machine.... I MISS THOSE GOOD TIMES! I was at the Ithaca library yesterday checking out mysteries, still full of hobos, but anyways...
So, these days, you want a recipe, any recipe, you just sit at your desk and in two seconds you have dozens to choose from. I did not like the Dannon recipe, as it requires milk too, and kept searching, and like this recipe that I used here. It is very simple, esp. since I rejected their approach of dirtying every bowl in the house, simply mixing everything into one bowl. It worked fine.
blueberry yogurt muffins!
2 c flour
2 tsp baking powder
1 c yogurt
1 tsp baking soda
1 egg
1/2 c oil
1/2 c sugar
1 tsp vanilla
1 c blueberries, fresh or frozen
Preheat oven to 350, grease 12 muffin pan
-crack egg into bowl, add oil, vanilla and sugar and stir, then add yogurt and stir some more
-add flour, bake powder and soda, stir thoroughly
-gently mix in the blubes
-spoon batter into pan, it is thick and sticky
-bake 25 mins, check and make sure a knife stuck in comes out clean, that's it! And soy yogurt worked wonderfully :)
w.JPG)
9 comments:
They look absolutely yummy!
My daughter is going to whip some of those up! AND that blue glaze makes me swoon!
-Jen H
Loving your new swirly stuff, and the muffins look yummmy!
Little Penny-kitty!
Looks worth trying.
Here is a chocolate cake recipe to try- the glaze is not needed, and it might take an exra 15 minutes to cook
http://www.instructables.com/id/The-BEST-chococlate-cake-ever...that-happens-to-be/
Nice blue cups too!
I love blueberries but ours come from the bushes on the property _ I will have to check with heaven if I run out- I use yogurt in mine too! Makes them so moist!
mmm blueberry muffins are my favorite... i made some a couple of weeks ago (with frozen blueberries). my mom's recipe, very good and moist too. glad you were able to convert yours with the soy yogurt.
...and i LOVE sangria!!!!!!!!! even the cheap store bought jug kind... although my daughter makes really good homemade :-)
everything looks yummy -especially those glazes!
I just made these last weekend and they turned out great! I think one of the keys to good muffins is cooking more slowly at moderate heat. Thanks for the recipe!
Post a Comment