G’day, internet! Guess what! We finally got snow! Thanks to all of my whining, we’ve gotten a few inches intermittently throughout the week! You’re welcome, Michigan!
If I haven’t ranted about it enough yet, for those of you who don’t know, I’ve become lactose intolerant in the last two years. I had to give up ice cream, whipped cream, mac and cheese (Dear God, I miss mac and cheese…..) but luckily there’s a silver lining. For some reason, if the diary is baked into something like a cake, then my stomach can still digest it alright! I think it has something to do with how the sugars in the diary break down. If anyone actually understands what happens in dairy products when they’re baked and why I can still eat them, please comment below and enlighten the rest of us!
Even more so than cheese, I miss Greek yogurt. It was such a simple food that had a ton of delicious options. I loved adding the plain yogurt to sauces to thicken and make them creamy, Bronson used it on sandwiches and dishes as a substitute for mayo and sour cream, and I enjoyed eating the flavored kinds for breakfast or a snack. Eating the plain yogurt plain was a bit too much for me, I couldn’t handle all of that tang on its own.
My all-time favorite kind of Greek yogurt was the Greek Gods Strawberry & Honey. And it must have come from the hands of the gods. This yogurt is so thick, creamy, sweet and tang-less. Bronson introduced me to this yogurt back when we were first dating and I was living in my own apartment. This strawberry Greek yogurt with granola and fruit became my easiest Single Gal meal.
I was scrolling through Pinterest.com a few months ago and came across a recipe for Lemon-Raspberry muffins. As I was making them and going through the recipe, I decided to change a few things, leave some things out, bake them like this instead, and ended up with some very different muffins!
This recipe starts with flour, baking powder, sugar and salt together in a bowl. When I’m working with dry ingredients for a baked good, I sift the dry mixture in the bowl before I add it to anything, or anything to it. Sifting the dry ingredients allows them to aerate and break up any clumps of flour or baking powder that were stuck. Doing this helps the final product turn out light and fluffy, not dense or heavy. Once I’d sifted the dry ingredients, I mixed together an egg, melted butter, and milk (I used Almond) in a small bowl and added them to the dry ingredients. Then, I added the strawberry Greek yogurt.
The original recipe calls for 1/4 Greek yogurt, but I like using 1/2 cup. Adding more Greek yogurt only yields more batter for more muffins, and it makes the batter so sweet and creamy. The fruit flavor in the yogurt gives a lot to the flavor of the whole mix. I added just a little bit of lemon zest for some extra brightness in the batter, and folded the zest and the yogurt into the batter. Folding ingredients does the same thing that sifting flour does, it helps keep the batter light.
Once my batter was ready, I Pam’d a muffin tray and scooped fat spoonfuls into the tins. Most recipes will say to only fill the cups 2/3 or 3/4 of the way, but I thought, ‘What the hell? I want some big-ass muffins!’. I fear no muffin in this recipe, and I fill the cups until they’re just below the full lines. Once I had the batter distributed into the muffin tin, I dolloped tablespoons of mixed berry preserves on top of the batter in each tin. The berry preserves that I used was made of raspberries and blackberries. I used a knife to cut the preserves into the batter to make that gorgeous, swirling effect.
I put these muffins into the oven at 375 degrees, and baked them for 25 minutes. The original recipe called for 20 minutes, but with my putzing oven it ended up being a total of 25 minutes, with my impatient checking every two minutes. After those 25 minutes, the muffins were fully cooked, but they weren’t that golden, old-fashioned bakery color. So I broiled them for two minutes!
I’ve proven that I’ll use some unconventional methods in the kitchen to get the results that I want, but I never thought that I’d be broiling muffins! It totally worked though. I used my broiler on the muffins for exactly two minutes because I did not want to end up with unattractive, dark brown muffins. When I pulled these little guys out of the oven and saw that they were the perfect shade of golden, I don’t know if I’ve ever been more proud of my craftiness!
I let the muffins cool in the pan for about 10 minutes, to let them firm up and be easier to pop out later. Once they had cooled down for a bit, I ran a knife around the edges of each one until they had enough give to pop out. I loved the sweet, slightly fruity smell that rose from the warm muffins.
I set them on a cooling rack and when they were fully cooled, I grabbed one and took a huge bite. I really could taste the strawberry yogurt! The muffin was light and creamy, and the berry preserves added a tart streak in between the strawberry. Though tart, the blackberries in the jam weren’t as sweet as the batter of the muffin and it added a nice depth. I never thought about muffins having depth before, but I really enjoyed having a darker flavor.
The muffins were incredibly moist from the Greek yogurt. And they stayed moist for a long time after they were baked! I had these muffins on a plate in my kitchen, just covered with tin foil, and they stayed fresh for the four days it took us to eat them. I also love this recipe because of how easy it is! The process of making the batter as well as baking them took less than an hour!
I’m so glad that by some miracle I can still consume dairy in baked goods! Without the Greek yogurt in this batter, the muffins would not be as soft or creamy. If you’re one of us lucky lactose intolerants who have found the loophole of being able to eat dairy after it’s been to a field trip in the oven, I would highly suggest making these muffins.
Recipe for Triple Berry Muffins – adapted from this recipe
1 3/4 cup flour
2 tsp baking powder
1/4 tsp salt
1 cup white sugar
1 egg, beaten
1/4 cup butter, melted
3/4 cup milk – I used Almond
1/2 cup strawberry Greek yogurt
zest of 1 lemon
1 cup triple berry preserves
Preheat oven to 375 degrees.
Sift together flour, sugar, baking powder and salt in a large mixing bowl. In a separate bowl, combine melted butter, egg and milk. Add the wet mixture to the dry ingredients and stir in gently. Add Greek yogurt and fold into wet batter.
Spray a muffin tin with cooking spray and fill each cup to just below full line. Add large spoonfuls of triple berry preserves into each tin and swirl into the batter. Bake for 20-25 minutes. If muffins aren’t brown on top, broil for 2 minutes until light and golden.