We have been on Spring break for 3 weeks!!! Lots of eating, baking, sleeping, playing and adventuring as happened which is why I have been a been MIA here on Yoga Mama. Here was our favorite baked good from our break, we also experimented with making granola but I think that I will save that for next week.
In the first week, there was a request made by June to bake muffins. It was an unplanned baking venture so I had to take a moment to take stock of our kitchen before agreeing. We had the usual necessities and in addition we had greek yogurt and a fresh pineapple that needed to be eaten STAT. So I started searching for a recipe and while I didn’t have the perfect ingredients for any one recipe, we enough to make a go of it. This is the recipe that I used as my base. http://www.madeinmelskitchen.com/2009/02/pineapple-muffins/
- 6 oz Greek Gods Strawberry with Honey yogurt
- 1 egg
- 1/2 cup canola oil
- 2/3 cup brown sugar
- 1 1/4 cup of chopped fresh pineapple
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp of vanilla
Preheat the oven to 425 degrees F. Butter/grease muffin pans (or line with paper liners).
In the bowl of a stand mixer, combine 2 cartons of yogurt and egg. Mix until combined. Add the oil, brown sugar and pineapple to the bowl and mix until combined. In a separate medium bowl, whisk together flour, baking powder and baking soda. Add the dry ingredients to the wet ingredients and mix on low speed until just incorporated.
Fill the prepared muffin cups with batter and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely.
They turned out delicious even without the glaze! Both June and Elliot gave them 2 thumbs up.