Blueberry Lemon Thyme Corn Muffins.

 

I have a wonderful lemon thyme plant in my garden that I’ve been anxious to use.  I created this recipe they are so lovely with a cup of a tea & a good book.  My daughter loves these for breakfast or a snack.  This is a more dense, flavor-packed muffin with a complexity that you won’t soon forget.

Ingredients:

1 stick of butter at room temperature, (1/2 cup butter)
1/4 cup of vanilla or non-fat plain Chobani yogurt
3/4 cup of sugar
3 tablespoons of honey
Juice from half of a lemon
2 large eggs
3 cups of all-purpose flour
1 cup of yellow cornmeal
3.5 teaspoon of baking powder
1/2 teaspoon salt
3 tablespoons of lemon thyme leaves, stems removed
Zest from one lemon
1/2 cup + 2 teaspoons of almond milk
1 pint of blueberries, washed and tossed in 1 tsp of all purpose flour
Turbinado sugar

Directions:

Preheat the oven to 375 degrees.  Spray your muffin pan with non-stick flour baking spray and set aside.

In your stand mixer, with the paddle attached, add the butter, yogurt, sugar, honey and juice from half of a lemon together.  Then add the eggs, one at a time.  In a separate bowl, add the flour, cornmeal, baking powder and salt – whisk until blended.  Add the flour mixture in thirds to the butter/yogurt mixture.  Blend after each addition.  Avoid over-mixing.  Add the milk slowly, running the mixer on the lowest setting.  Then add the lemon thyme and zest, blend.  Then add the blueberries, by hand, and mix till blended.

Scoop into each muffin tin, about 80% full.  Sprinkle the tops with Turbinado sugar and bake for 25 minutes or until golden brown.  Let cool and enjoy!

— Knead to Cook

Oatmeal blueberry Chobani muffins.

So delicious and hearty.  A bit of a departure from your ordinary blueberry muffins.  Perfect for a snack or breakfast treat.

Ingredients:

1 c of light brown sugar
1/4 c of butter or butter substitute, at room temperature
1 egg
1 cup of oats
1 cup of Chobani non fat yogurt
1 tablespoon of vanilla extract
1 1/4 cup of all-purpose flour
1 tablespoon of baking powder
1 teaspoon of salt
1 heaping teaspoon of ground cinnamon
1/2 teaspoon of baking soda
1/2 teaspoon of ground nutmeg
2 cups of blueberries (fresh)

Directions:

Preheat your oven to 400 degrees and spray your muffin pan with non stick baking spray.  I used a mini muffin pan.

In your stand mixer, cream brown sugar and butter.  Add the egg and blend well.  Then add the oats, Chobani and vanilla.

In a separate bowl, mix the flour, powder, salt, cinnamon, soda and nutmeg.  Whisk until well-combined then add to the wet mixture. Blend well but avoid over-mixing.

Wash your blueberries and toss with a tablespoon of flour.  Toss to coat.  Then add the blueberries by hand into the mixture.   The dough is thicker and not very loose – don’t worry :)

Fill your muffin tins about 3/4 of the way.  Bake for 15-20 minutes or until golden.  Mini muffins took 15 minutes.

 

— Knead to Cook

Cherry maple muffins.

Ingredients:

2 cups of flour (I used 1.5 all purpose and .5 of whole wheat)
1/2 cup of chopped walnuts
2 teaspoons of baking powder
1/2 teaspoons of baking soda
1/2 teaspoon salt
1 teaspoon of cinnamon
1.5 cups of dried tart cherries
1/2 cup of butter (or butter subsititute)
2 eggs
3/4 cup of sugar
2/3 cup of buttermilk
2 teaspoons of maple syrup
1 teaspoon vanilla extract

Directions:

Preheat the oven to 350 and spray your muffins tins with non stick baking spray.  I used a mini muffin pan.

In your stand mixer combine butter, eggs, sugar, buttermilk, maple syrup and vanilla.

In a separate bowl combine the flours, walnuts, powder, soda, salt, cinnamon and cherries.

Add the dry ingredients to your stand mixer and mix on low to combine.  Using an ice cream scoop, deposit batter into each muffin tin.  Fill 3/4 of the way filled.  Bake for 14-18  minutes or until golden.

 

— Knead to Cook

Orange Poppy Seed Chobani Muffins.

I’m on a orange kick lately!  Nothing wrong with that, right?  I love the color.  I love the fruit. It makes me smile & that’s always a good thing.  I started out with the thought of making wheat bran muffins & here it is… orange poppy Chobani muffins.  Ha ha.  This is how my day has been going.  They got a thumbs up from both of my girls.  I’ll take that :)  And now it’s time for me to share it with you…

Ingredients:

3/4 cup of sugar
1/4 cup of butter or butter substitute, room temperature
Zest from one orange
2 eggs
1/2 cup of Chobani non fat plain yogurt
2 cups of all purpose flour
2 1/2 teaspoons of baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup of milk
1/4 cup of poppy seeds

Directions:

Preheat your oven to 400 degrees.  Spray your muffin tins with non stick baking spray or line with wrappers.

In your stand mixer bowl, cream sugar, butter and zest together.  Add one egg at a time and beat.  Add the Chobani and mix again.

In a separate bowl, combine flour, powder, salt and nutmeg.  Add to the butter mixture, alternating with the milk.  Beat after each addition.  Finally add the poppy seeds and mix until well blended.

Using a ice cream scoop, fill each muffin tin 3/4 of the way full and bake for 14-16 minutes.    Makes one dozen muffins.

— Knead to Cook

Double Chocolate Chobani Muffins.

Another rainy day here and I have teacher’s gifts on my mind.  This week is Teacher Appreciation Week and I wanted to thank our awesome teachers with a sweet treat.  Chocolate immediately came to mind and from there… these sweet little treats were created.

Ingredients:

1 c of all purpose flour
1/2 c of good quality dark cocoa powder (I used Wilbur)
2 tsp of baking powder
1/4 tsp of salt
3/4 c of sugar
1 c of non fat Chobani plain yogurt
3 large eggs, room temperature
1 tsp of vanilla extract
1/2 c of canola oil
1/2 c of dark chocolate chips (you can add more or less depending on your taste)

Directions:

Preheat your oven to 350 degrees.  Spray your muffin pan (I used a mini muffin pan) with non stick floured baking spray.

In a large mixing bowl, sift you flour, cocoa, baking powder and salt.  Then add sugar and mix to combine.  In your stand mixer, paddle attached, add yogurt, eggs, vanilla and oil.  Combine.  Then add the dry ingredients to the wet. Combine, avoid over-mixing.  Then fold in the chocolate chips by hand.

Using a small scoop (I use a melon baller) add batter to the muffin tins.  Fill 3/4 of the way allowing room for the muffin to grow.  I baked mini muffins for 18-20 minutes.  I inserted  a toothpick to ensure the muffins were done baking.  Some chocolate from the chips may be on the toothpick but as long as the batter isn’t present, they are done.

— Knead to Cook

Lemon Ginger Tea Muffins (with Chobani yogurt).

This recipe is a culmination of many favorite ingredients.  It makes the perfect breakfast or snack.  With the wonderful addition of Chobani yogurt, these little muffins are not only moist but super protein-packed.

Ingredients:

1 3/4 c of all purpose, unbleached flour
1/2 c of light brown sugar
1 tsp of baking powder
1 tsp of baking soda
1/4 tsp of salt
2 tea bags of lemon ginger tea (or whatever flavor tea you wish to use or have on hand), opened
1 c of Chobani plain, non fat yogurt
1/4 c of melted butter, at room temperature
2 tsp of vanilla extract
Zest of 1 lemon
Juice from 1 lemon
1 egg, room temperature
Cooking spray (with flour)
1/3 c of pistachios, shelled and chopped

Directions:

Preheat oven to 375 degrees.  Spray your mini muffin or muffin pan with a non stick baking spray with flour and set aside.

In your mixing bowl, add the flour, brown sugar, baking soda/powder and salt.  Whisk to combine.  Then add the contents of the tea packets.  Then in your stand mixer with the paddle attachment, combine the Chobani, butter, vanilla, lemon zest & juice, and egg.  Add the dry ingredients in thirds to the wet mixture.  Combine until blended only.  AVOID over mixing.  Spoon the mixture into your prepared muffin pan.  Then top each muffin with the chopped pistachios.  Bake for 12-14 minutes or until a toothpick inserted comes out clean.

OPTIONAL:  You can top these with icing, I didn’t this time.  Here is a wonderful universal icing recipe that works well with these:

1/2 c of confectioners’ sugar
1/2 tsp vanilla
1 tbl water

Mix to combine and then drizzle on cooled muffins.

— Knead to Cook

Lemon Chobani Poppy Seed Muffins.

I needed a pick-me-up today and I knew these would do the trick!  Light and lemony and my favorite thing of all time — Chobani!  These are delectable!

Ingredients:

2 c of unbleached, all purpose flour
1/2 c + 1 tbl of sugar
2 tbl of poppy seeds
2 tsp of baking powder
1/4 tsp of baking soda
3/4 tsp of salt
3 tbl of grated lemon zest
2 eggs
6 oz of lemon Chobani (single serving cup)
8 tbl of melted, cooled butter
1/2 c of fresh lemon juice
2 tsp of vanilla extract (or 1 tsp vanilla and 1 tsp lemon extract)

Directions:

Preheat oven to 400 degrees.

In a bowl, blend all of your dry ingredients with a spoon (flour through zest).  Then in your stand mixer, paddle attachment on, blend all of your wet ingredients.  Once incorporated, slowly add the dry ingredients 1/3rd at a time.  Avoid over mixing.

I did these in a mini muffin pan for 15 minutes.  A regular sized muffin pan would take about 18 minutes or so.  Remove when a toothpick inserted comes out clean.

— Knead to Cook

Pumpkin Chocolate Chip Chobani Muffins.

Hands down… our favorite muffins ever!  Pumpkin, is so tasty and so good for you!  These moist, thanks to the vanilla Chobani, are decadent, filling and oh so good!  A must try recipe.

Ingredients:

1/2 c of I Can’t Believe It’s Not Butter
3/4 c of sugar
2 eggs, room temperature
1 tsp of vanilla
1.5 c of unbleached all purpose flour
1 tsp baking soda
1/2 tsp of salt
1 heaping cup of pumpkin puree
1/2 c of vanilla non fat Chobani
2 tsp of ground cinnamon
1/2 tsp of ground nutmeg
1/4-1/2 c of dark chocolate chips

Directions:

Preheat your oven to 350 degrees.  Spray your muffin or loaf pans with baking non stick spray.

In your stand mixer, with the paddle attachment, cream sugar and butter.  Then add the eggs and vanilla.  Then add to that same mixing bowl, flour, baking soda and salt.  Blend until combined.  Stop and scrape down the bowl and mix again.  Add the pumpkin, Chobani, cinnamon and nutmeg.  Mix well but avoid over-mixing.  By hand, add the chocolate chips.  Mix well.

Spoon into prepared pans.  I made this batch for regular sized muffins.  Baked for 18-20 minutes or until a toothpick inserted came out clean.

— Knead to Cook

Healthy Wheat Bran Chobani Muffins.

Don’t think these are your typical dried out, boring whole wheat/wheat germ muffins.  These are moist, courtesy of Chobani, and so flavorful!  A healthy powerhouse with wheat bran, flaxseed meal, walnuts, whole wheat flour and of course, protein-packed non-fat Chobani!   My kids love these, yes, another benefit.  Great for after-school snacking, breakfast or just a late night treat.  No guilt associated with eating these, I promise!

Ingredients:

3/4 c unbleached, all purpose flour
3/4 c of whole wheat flour
3/4 c of flaxseed meal
3/4 c of wheat bran
3/4 c of brown sugar
2 tsp of baking soda
1 tsp of baking powder
1/2 tsp of salt
2.5 tsp of ground cinnamon
3/4 c of almond milk (you can use low or non fat milk as well)
2 eggs, room temperature
1 1/4 tsp of vanilla extract
1/2 c of Non Fat Chobani yogurt (or you can use the apple cinnamon flavored Chobani as well)
2 1/4 c of shredded carrots
1/2 c of chopped walnuts (to mix in) extra for topping the muffins if you desire

Directions:

Preheat oven to 350.  Spray your mini muffin or regular muffin pan with non stick baking spray and set aside.

In your stand mixer with the paddle attachment, combine the flours, wheat bran, flaxseed, baking soda, baking powder, salt, cinnamon and brown sugar.  Mix to combine.  Then add eggs, milk, vanilla and Chobani.  Mix to combine.  Add the carrots and chopped walnuts (or whatever nut you decided to use) and mix again.  Scoop the mixture into your muffin pans, 3/4 of the way filled.

Bake for 15 minutes (mini muffins), 20-22 minutes for regular sized muffins.  Insert toothpick and if it comes out clean, they’re done.  If not, bake for an additional 2-3 minutes and repeat the toothpick test.  Remove from the oven and let cool in the pan for 5-10 minutes and then serve.  If storing, let cool completely and then place in a container with a lid.

— Knead to Cook