i think it's fair to say that once a recipe is made on a weekly basis, it gains status as a "regular". once it committed to memory, well, then it is officially a "favorite". like my dough recipe which is made a few times a week for rolls, baguettes, pitas, pizza (you get the idea, it's good stuff). which reminds me, it's been almost 24 hours since we made dough... but i digress.
and even though i am referring to a scribbled-over index card for today's recipe, i can promise you that by summer's end, this one will be in ye ole memory bank thanks to frequent (cough understatement cough) baking sessions with my sous chefs.
Yogurt Muffins - (adapted from The Joy of Cooking)
- 1 egg
- 1 c yogurt (we use Stonyfield Farms organic fat free french vanilla)
- 2/3 c sugar
- 1 tsp vanilla extract
- 3 Tbsp vegetable oil (or substitute applesauce)
- 2 c flour (we use King Arthur all-purpose unbleached)
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 yummy extras (this particular time we used 1/2 c mini chocolate chips and about 1 c of fresh strawberries cut into little pieces)
combine the wet ingredients (egg, yogurt, sugar, vanilla, oil). sift dry ingredients, then fold the dry into the wet until just incorporated (do not overmix) and stir in your yummy extras - fruit, nuts, chocolate chips, oatmeal, zucchini, whatever. dip fingers in to taste - we feel this is a requirement. little fingers get 2-3 dips. scoop into muffin tins about 2/3 full and bake at 400 degrees for 12 minutes (baking time may vary depending on the moisture level of what you've added - best to be conservative, do a toothpick test and add on minutes as need be). makes 1 dozen muffins which won't last very long.
yet another terrific way to involve little ones in the fun of the kitchen and whip up breakfast in no time. i especially love the slight hint of yogurt sourness. please let me know if you give them a try - i'd love to hear your variations. happy days to you and yours! xoxo