August 9, 2012

Cherry and Greek Yogurt Muffins


Who doesn't love a super fresh cherry?

My bank account, that's who.


Luckily, a good friend of the family brought us over a big, giant container full of the sweet, delicious little fruits.

Happy dance!

And what better way to put them to good use than in baked goods?

Listen, I know you probably think it's hot out, but when you come from a place where the average temperature is 105 with 100% humidity, 78 and sunny seems like the perfect "turn your oven on" weather.

Moral of the story?  Suck it up, turn the oven on, and make these delicious muffins!!!

Cherry and Greek Yogurt Muffins
makes approximately 15 muffins

1/4 c oil (I used coconut)
1/4 c butter, melted (I used Land o' Lakes light)
1 egg + 1 egg white (room temperature)
1 T vanilla
3/4 c white sugar
1/4 c brown sugar
2 c flour
1 t baking soda
2 t baking powder
1 tsp salt
1 tsp cinnamon
2 6oz containers of Chobani black cherry greek yogurt
1 cup fresh cherries, chopped

First, whisk butter, oil, and sugars until light and fluffy.  Add in egg, egg white, and vanilla.

Stir in flour, baking soda, baking powder, salt, and cinnamon until just combined.  Finally, add in both containers of yogurt and cherries.

Use muffin liners, or spray your muffin pan with non-stick spray, and fill 3/4 of the way full.  Bake for 15-18 minutes at 350 degrees.

Can't leave you without a B and E picture.


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