Strawberry Greek Yogurt Balsamic Muffins Food

STRAWBERRY GREEK YOGURT BALSAMIC MUFFINS

Strawberry Greek Yogurt Balsamic Muffins image

These are not your typical morning muffins. Yes, you would think that these ingredients do not really go together, but they do! Balsamic vinegar highlights the flavor of strawberries. Some chefs actually say that strawberries are interchangeable with tomatoes because they share many flavor components. Prep time does not include the time for the strawberries to macerate. From the food blog olivetomato

Provided by momaphet

Categories Quick Breads

Time 38m

Yield 18 medium muffins

Number Of Ingredients 15

Ingredients

1 1/2 cups flour
1 1/2 cups whole wheat pastry flour (you can use part regular ww and part white flour.)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups low fat Greek yogurt
7 1/2 tablespoons olive oil (a half cup)
2 eggs
1/2 cup brown sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
for the strawberry
1 1/2 cups diced strawberries (don't cut them too small)
1 -2 teaspoon balsamic vinegar
2 teaspoons sugar

Steps:

First prepare the strawberries. Place them in a bowl add the vinegar and sugar and blend, let it sit for an hour. Sprinkle with black pepper, it gives it a little kick.
Preheat oven at 400 degrees Fahrenheit (200 degrees Celsius).
Mix the flours, baking powder, baking soda, and salt in a bowl.
In a large bowl mix the brown sugar with the olive oil making sure it is blended well and it's smooth. Add the eggs mixing well after adding each egg. And then add the yogurt, vanilla and almond extracts, mixing well after adding each ingredients. Use a spoon or spatula not a mixer.
Add the flour mixture to the olive oil mixture and blend with the spoon, do not over mix, the dough will be vary thick. Finally add the strawberries carefully making sure they are spread everywhere.
Line a muffin pan with paper liners and fill each one with the dough.
Bake for about 18-20 minutes. Check with a toothpick to see if they are done (toothpick should come out clean).

FAT-FREE STRAWBERRY BANANA YOGURT MUFFINS

Fat-Free Strawberry Banana Yogurt Muffins image

This is my "healthed up" version of "Yummy Yogurt Berry Muffins" (Recipe #1544614), originally posted by --Leslie--. Thanks for the awesome base recipe!

Provided by yogiclarebear

Categories Quick Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 cups whole wheat flour
2 cups fresh strawberries, pureed with juice (9 oz, makes approx. 1 cup pureed)
2 egg whites
1 cup nonfat plain yogurt
1 (2 1/2 ounce) container banana baby food
1/2-3/4 cup Splenda sugar substitute (depending on your sweet tooth!)
1/2 teaspoon banana extract
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 tablespoons baking powder
4 drops liquid stevia (optional)

Steps:

Preheat oven to 375 degrees.
In a large bowl, combine flour, Splenda, cinnamon, salt, and baking powder.
In a small bowl, whisk eggs, and mix in strawberries, yogurt, baby food, extract, and Stevia.
Add wet ingredients to dry and mix until well blended.
Separate into 12 lightly sprayed muffin tins, and bake for 30 minutes.
Remove from tins and cool on a wire rack. These muffins keep best in the fridge.

Nutrition Facts : Calories 113.7, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.4, Sodium 259.6, Carbohydrate 23.4, Fiber 3.7, Sugar 3.5, Protein 5.4

STRAWBERRY, LEMON, AND ALMOND OATMEAL-YOGURT MUFFINS

Strawberry, Lemon, and Almond Oatmeal-Yogurt Muffins image

This easy-to-make muffin recipe is made almost entirely in the blender and comes together in a snap! Make sure to cool the muffins completely before eating or they'll stick to the muffin liners.

Provided by Kim

Time 45m

Yield 12

Number Of Ingredients 15

Ingredients

2 cups rolled oats
1 cup whole-milk plain Greek yogurt
½ cup organic cane sugar
¼ cup vegetable oil
2 large eggs
1 tablespoon lemon juice
2 teaspoons baking powder
1 ½ teaspoons lemon zest, or to taste
1 teaspoon vanilla extract
1 teaspoon almond extract
½ teaspoon baking soda
½ teaspoon ground cardamom
¼ teaspoon salt
1 ½ cups chopped fresh strawberries
⅓ cup sliced almonds, or to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease and line a 12-cup standard muffin tin.
Combine oats, yogurt, sugar, oil, eggs, lemon juice, baking powder, lemon zest, vanilla extract, almond extract, baking soda, cardamom, and salt in a blender. Blend on high speed until mixture is fairly smooth, 1 to 2 minutes. Either pour batter into a bowl and mix strawberries and almonds in by hand, or add the chopped strawberries and almonds to the blender and pulse just a few times to evenly distribute.
Spoon batter into the prepared muffin cups.
Bake in the preheated oven until muffins spring back lightly when touched, 25 to 30 minutes. Allow muffins to cool a few minutes in the pan before removing to a wire rack to cool completely.

Nutrition Facts : Calories 161.7 calories, Carbohydrate 15.2 g, Cholesterol 34.8 mg, Fat 9.3 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 2.1 g, Sodium 205.8 mg, Sugar 4.8 g

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