Knead to Cook

Food & fitness obsessed girl.

Lemon Chobani Poppy Seed Muffins.

by Filed Under: Muffins, Snacks, Vegetarian Leave a Comment

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.

by Filed Under: Breakfast, Muffins, Vegetarian 4 Comments

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.

by Filed Under: Muffins, Vegetarian 2 Comments

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

Jalapeño Cornbread.

by Filed Under: Muffins, Quick Bread, Vegetarian 1 Comment

I LOVE cornbread!  It is a must in my house when we have chili.  Tonight was no different.  I went with the spicy theme of the evening and added a chopped jalapeño to it.  It was a perfect compliment to the honey butter.

1 c of yellow corn meal
1 c of all purpose flour, unbleached
1/4 c of sugar
3 tsp of baking powder
1 tsp of salt
1/4 c of oil
1 c of low fat or non fat milk
1 egg
1 jalapeño, chopped

Preheat oven to 425 degrees.

In a dry mixing bowl combine, corn meal, flour, sugar, baking powder and salt.  Then add oil, egg and milk together.  Then blend with the dry ingredients.  Then add the chopped jalapeño.  Spray your pan with nonstick spray and pour the batter (it will be thick) into the prepared pan.  Bake for 20-22 minutes or until golden brown.  Let cool for 5-10 minutes then slice and serve.

— Knead to Cook

Zucchini Banana Chobani Muffins.

by Filed Under: Muffins, Quick Bread, Snacks, Vegetarian 6 Comments

I love creating new muffin recipes!  I love it even more when I can pack veggies in them and my kids gobble them up 🙂  That’s the case with these muffins.  They are not overly sweet, just the right amount, and very tender -thanks to the Chobani yogurt addition.  Okay that’s my intro to this recipe. I hope you enjoy these as much as we do!

 

Ingredients:

4 eggs, at room temperature
1 c of granulated sugar
3/4 c of Chobani plain non fat yogurt
2 ripe bananas
2 c of all purpose flour, unbleached
1 c of whole wheat flour
1.5 tsp of baking powder
1.5 tsp of baking soda
2 tsp of ground cinnamon
1 tsp of salt
1 medium zucchini, shredded
1/2 c of chopped walnuts
1/2 c of chocolate chips (optional)

Directions:
In your mixing bowl with the paddle attachment, blend eggs, sugar and yogurt.  Add bananas and mix well.  In a separate bowl, combine flours, baking powder, baking soda, cinnamon & salt.  Add to the wet mixture and blend.  Stir in the zucchini and nuts until combined.

Pour this into either non stick sprayed muffins pans or into cupcake liners.  Baked at 350 degrees for 20 minutes or until a toothpick inserted comes out clean.  Cool on wire racks and then store.

Yum.

 

— Knead to Cook

Chocolate Chip Nutella Banana Muffins.

by Filed Under: Breakfast, Desserts, Muffins, Vegetarian Leave a Comment

Dare I say it?  Yes!  These are heavenly!  I kept thinking that I wanted to make a muffin with Nutella for my kids.  One child just had a yucky orthodontic contraption put in her mouth & she’s barely eating.  The other child, eats to live unless it blows her away… & this will!  Okay so Nutella reigns king in my house.  I grew up eating this, it is after all an Italian staple.  My kids enjoy it just as much as I did growing up.  So it starts there… okay but what to pair it with?  Banana, of course!  And mix in a few Ghirardelli dark chocolate chips & how bad could it be?

Again.  Heavenly!

Ingredients:

1/2 c of granulated sugar
1/2 c of I Can’t Believe It’s Not Butter or Butter
2 eggs, at room temperature
1c of whole wheat flour
1c of unbleached all purpose flour (I use King Arthur)
1/2 tsp of kosher salt
1 tsp baking powder
3 ripe bananas
1 tsp pure vanilla extract
1/2 c of non fat, plain Chobani
1/2 c of Nutella
1/2 c of chocolate chips or chopped up chocolate bar

Directions:

Preheat your oven to 350 degrees.  Spray your muffin pan with non stick baking Pam.

In your mixer with the paddle attachment, cream butter and sugar together.  Beat in eggs.  In a separate bowl, whisk together both flours, salt & baking powder.  Add to the sugar mixture.  Blend together until incorporated.  Add bananas, vanilla, Chobani & Nutella.  By hand, mix in the chocolate chips.

Fill each chamber 3/4 of the way full.  Bake for 18-20 minutes.  Insert a toothpick and when it comes out clean… they are ready.  Remove and let sit on the counter for 4 minutes.  Then remove and place on a platter & enjoy!

Yum.

— Knead to Cook