veggie toddler - a young child learning how to walk and eat vegetables, not necessarily a wobbly vegetarian.


Thursday, September 2, 2010

Easy Yogurt Muffins

I don’t bake. Or at least I don’t enjoy baking. It’s true. Just ask my friends. When we have people over for dinner and they ask what to bring, I tell them dessert. At a friend’s house one day my 4-year-old discovered that baking cookies didn’t mean slicing up batter from a shrink-wrapped package. It’s not that I am so bad at baking. It’s only that I don’t enjoy the process. I love to cook. I love to put together a little of this and a little of that and come up with something new and tasty. I find chopping vegetables at the end of the day to be calming and therapeutic. Getting out the flour and sugar and mixing bowls is just more of a chore than I am usually up for.

My daughter, however, loves sweets. If I don’t bake then she will eat sweets baked someplace else with most likely more high fructose corn syrup, sugar or trans fat than I would like. So...I moved the flour and mixing bowls to a more convenient location in my kitchen and decided to make the effort to bake more often.

Here’s a recipe that I found online and then changed a little here and a little there to make it my own. I encourage you to do the same. Feel free to add blueberries or chocolate chips. My son likes them plain so we eat them as a breakfast treat. Enjoy!
Easy Yogurt Muffins

1 cup whole wheat flour
3/4 cup all purpose flour
¼ cup sugar
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1/2 cup oil
1 cup (8oz.) vanilla flavored yogurt (if you use plain yogurt, you might want to add a little more sugar)
1 egg
(optional: chocolate chips or blueberries)

Preheat oven to 400°F. Mix dry ingredients together in a medium mixing bowl. Beat egg, yogurt and oil in a small mixing bowl. Add wet mixture to dry and mix together. Spoon batter into muffin cups with paper lines. Bake 15-20 minutes or until golden brown. Let cool on a drying rack. Makes 12 muffins.

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