Thursday, June 7, 2012

Chocolate Yogurt and morning glory muffins

Made it Sunday night.  Cocoa powder and honey mixed to a paste, then the yogurt base as usual.  Ferment for 12 hours and you have chocolate yogurt.  I will tell you how it tastes in the morning.

I will have it with the Glorious Morning Muffins I made Sunday afternoon.  They were fabulous, Frank has already eaten 5 of them and the day is not over yet!

2 eggs
3/4 c vegetable oil (I use canola)
1/4 c milk ( I used reduced fat by Kleinpeter)
2 tsp vanilla
2 cups unbleached flour
1 c packed brown sugar (I used Brown Sugar Stevia)
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt (I use the coarse kosher salt)
1 1/2 c shredded carrots
1 c shredded apple
1/2 c coconut
1/2 c raisins
3/4 c sliced almonds (I used walnuts because I didn't have almonds)

1.  oven temp at 350.  Paper baking cups in 18 muffin slots in pans.
2.  in a large bowl beat eggs, oil milk and vanilla with wire whisk until well blended.  Add flour, brown sugar, baking soda, cinnamon, salt and stir util dry ingredients are moistened.  Stir in carrots, apple coconut raisins, and 1/2 c almonds.

3.  divide batter evenly among 18 muffin cups.  (I use individual silicone cups because I was having a hard time finding the paper ones)  Sprinkle remaining 1/4 c almonds on top of each muffin.

4.  bake for 20-25 minutes or until toothpick inserted in center of center muffins comes out clean.  Cool for 5 minutes and remove from pan.

High altitude: use 375 oven and increase flour to 2 1/4 cups and bake for 18 to 23 minutes.

This wsas on the back of the General Mills unbleached flour bag.

1 comment:

  1. I love muffins!! I love them! I am going to make these tonight. I don't have any coconut, but it sounds like I can improvise with this recipe. I will post tomorrow (Friday) how they turned out. I also will be interested in how your chocolate yougurt turned out.


I love to hear from friends! Thanks for leaving a message!