Dannon Yogurt Muffins Low Fat Food

DANNON YOGURT MUFFINS (LOW-FAT)

Steps:

• In large mixing bowl, combine flour, sugar, baking powder, soda, and salt.
• Gently stir in yogurt and milk, blending just until all dry ingredients are moistened.
• Fill lightly greased or paper-lined muffin cups 3/4 full.
• Bake at 400 for approximately 18 minutes or until nicely browned.
• Serve warm.

OATMEAL RAISIN YOGURT MUFFINS

Steps:

• Preheat oven to 375.
• Lightly grease 1/2 cup muffin tin or use paper liners.
• In a bowl, stir together, flour, oats, brown sugar, baking powder, salt, cinnamon, and raisins.
• In another bowl, whisk together eggs, oil, and yogurt.
• Add yogurt mixture to flour mixture and stir until just combined.
• Divide the batter among ten of the muffin cups and bake on middle rack for 22-25 minutes.
• Yield: 10 muffins.
• Note: As stated above, I omitted the raisins from this recipe, and we didn't miss them at all. Also, I added maybe 1-2 tablespoons of milk, just because the batter seemed a bit "dry." Finally, I did get 12 muffins out of this recipe, not 10. I don't know if my muffin tin has smaller cups than stated, or if the added milk "stretched" the batter a bit more.

LOW FAT BLUEBERRY MUFFINS WITH YOGURT

Steps:

• Preheat oven to 400 degrees.
• Combine flour, sugar, baking powder, baking soda and salt in large bowl.
• Combine egg whites, yogurt, applesauce, oil and zest. (The zest is optional. I don't add it).
• Stir wet mixture into dry mixture, just until moistened.
• Fold in blueberries (fresh or frozen).
• Divide into muffin cups.
• Bake for 25 minutes.

EASY HOMEMADE LOW-FAT YOGURT

Steps:

• Heat oven to the lowest temperature. Mine goes as low as 170.
• Whisk in the milk the dry milk and gelatin if using.
• Heat milk in micro-wave safe glass or on the stove in stainless steel pan until temperature reaches 180 f. Any food thermometer will do. Basically you want bubbles around the edges, not boiling.
• Allow to cool to 110-115 f. This will take about an hour or more. Turn off oven.
• Remove about 2 cups from the bowl and stir in the yogurt.
• Stir the yogurt/milk mixture into the warm milk.
• Cover with a clean towel and put in the oven. Turn the oven light on.
• Let sit without stirring for 6-8 hours. I usually go to bed at this point.
• After 6-8 hours, remove from bowl and put into sterile containers and refrigerate for several hours until well set.
• To make Greek yogurt, after removing from the oven, place a strainer inside a large bowl. Line the strainer with cheesecloth or coffee filters. Pour the yogurt in, cover with plastic wrap and refrigerate. A couple times during the day, pour off the drained liquid. Once the yogurt has drained and achieved the thick consistency you desire, you can divvy it up into smaller containers or one larger one. Make sure it's covered tightly.
• Imperative that all your utensils and containers are scrupulously clean. When in doubt, run it all through the dishwasher before using.

PUMPKIN OAT SUNFLOWER SEED MUFFINS, LOW-FAT

Steps:

• Preheat oven to 375F.
• Combine first 8 ingredients in large bowl.
• Use a muffin pan with medium size muffin cups, spray with cooking spray.
• Fill muffin cups 3/4 full.
• Bake for 20 - 25 minutes or until tops springs back when lightly touched.