Baking

Signature Yogurt Muffins

Dry Ingredients

- 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

Wet Ingredients

- 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

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.

3. In a separate mixing bowl, combine the wet ingredients; milk, melted butter, vegetable oil, vanilla extract, eggs and egg whites.

4. Pour the wet ingredients into the dry ingredients, stir together until combined. Try not to over mix.

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.

7. Let muffins cool and enjoy warm!

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