Yogurt Muffins

I think it's fair to say that once a recipe is made on a weekly basis, it gains status as a "regular" - nicht wahr? Once a recipe has been committed to memory, well, then it is official. Like my dough recipe which is made a few times a week for rolls, baguettes, pitas, pizza (you get the idea, it's good stuff). Which reminds me, it's been almost 24 hours since we made dough... but I digress.

Even though I am currently referring to a scribbled-over index card for today's recipe, I promise you that by summer's end, this one will be in ye ole memory bank thanks to frequent (*understatement*) baking sessions with my sous chefs.

(adapted from The Joy of Cooking)

1 egg
1 c yogurt (we used Stonyfield Farms organic fat free french vanilla)
2/3 c sugar
1 tsp vanilla extract
3 Tbsp vegetable oil (or substitute applesauce)
2 c flour (we used King Arthur all-purpose unbleached)
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 yummy extras (this particular time we used 1/2 c mini chocolate chips and about 1 c of fresh strawberries cut into little pieces)

Combine the wet ingredients in a medium-sized bowl (egg, yogurt, sugar, vanilla, oil). Sift dry ingredients in a separate bowl, then fold the dry into the wet until just incorporated (do not overmix). Finally, stir in your yummy extras - fruit, nuts, chocolate chips, oatmeal, zucchini, all the things. Scoop into muffin tins about 2/3 full and bake at 400 degrees for 12 minutes (baking time may vary depending on the moisture level of what you've added - best to be conservative, do a toothpick test and add on minutes as need be). Recipe makes 1 dozen muffins which won't last very long.

Yet another terrific way to involve little ones in the fun of the kitchen and whip up breakfast in no time. I especially love the slight sourness from the yogurt. Please let me know if you give them a try - I'd love to hear your variations. Happy days to you and yours! xoxo