Baking
Signature Yogurt Muffins
Dry Ingredients
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- 2 cups of all purpose flour (i.e. King Arthur)
- 1/2 cup of granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 7/8 cup of Yolato Signature Tart Frozen Yogurt Powder
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Wet Ingredients
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- 1/4 cup of milk (we use lowfat)
- 1/2 cup of unsalted butter (melted)
- 1/4 cup of vegetable oil
- 1 tsp of vanilla extract
- 2 large eggs + 2 egg whites at room temperature
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Blueberry Yogurt Muffins
After dry and wet ingredients are combined fold in:
1 1/2 cups of Blueberries (we use fresh)
Lemon
After dry and wet ingredients are combined fold in:
- Zest from 1 lemon
- 1 tbsp of fresh lemon juice
Chocolate Chip
After dry and wet ingredients are combined fold in:
- 2 cups of dark or semi-sweet chocolate chips
Instructions
1. Place oven rack on the top third of the oven and preheat oven to 350F degrees.
2. In a large mixing bowl, combine the dry ingredients until evenly mixed; flour, sugar, baking powder, salt, baking soda, Yolato Signature Tart Frozen Yogurt Powder Mix.
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3. In a separate mixing bowl, combine the wet ingredients; milk, melted butter, vegetable oil, vanilla extract, eggs and egg whites.
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4. Pour the wet ingredients into the dry ingredients, stir together until combined. Try not to over mix.
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6. Portion batter into the 12 muffin cups evenly and bake for appx. 23 minutes (depending on oven, altitude) or until the muffins are cooked through (test with a toothpick!) and are a light golden brown color on top.
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7. Let muffins cool and enjoy warm!
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