Food - Recipe - Lemon & Blueberry Greek Yogurt Muffins

Lemon & Blueberry Greek Yoghurt Muffins

 With me going away on holiday in less than a week, it's time to use all the items in the fridge which in this case was half a pot of Greek yoghurt! I have not really cooked with Greek yoghurt before only had it with stewed fruit or on my granola! So this was a total experiment, but it was a good one!

Prep time:  10 mins

Cook time:  25 mins

Total time:  35 mins

Makes: 12

 Ingredients

• 250g Plain Flour  
• 1 tsp Baking Powder 
• 1/2 tsp Baking Soda 
• 1/8 tsp Salt 
• 36g Light Soft Brown Sugar
• 1 Egg
• 60 ml Milk  ( I used Semi-Skimmed)
• 2 tbsps Olive Oil 
• Juice & Zest of 1 lemon 
• 1/2 tsp vanilla extract 
• 368g Full Fat Greek Yoghurt
• 75g Blueberries, Washed

Equipment

• 12 Hole Muffin tin with 12 cases
• Large Bowl
• Medium Bowl
• Sieve
• Wisk
• Dessert Spoon
• Wire Cooling Rack

Method

1. Preheat the oven to 190℃ (170℃ Fan)/ 375℉/Gas Mark 5. Make sure your oven shelf is the middle
2. In a large mixing bowl, sift flour, baking powder, baking soda, and salt. Whisk in sugar & the blueberries. Set aside.
3. In a separate bowl. whisk together egg, milk, oil, lemon zest, juice and extract. Whisk in the yoghurt.
4. Add wet mixture all at once to the dry ingredients. Stir just until moistened.
5. Fill muffin liners ¾ full using a dessert spoon, or ice cream scoop
6. Bake for 25 minutes to when a cake tester comes out clean
7. Completely cool on a wire rack. 

Adapted from this recipe

Lemon & Blueberry Greek Yoghurt Muffins

Yield: 12

Nic: Nic

With me going away on holiday in less than a week, it's time to use all the items in the fridge which in this case was half a pot of Greek yoghurt! I have not really cooked with Greek yoghurt before only had it with stewed fruit or on my granola! So this was a total experiment, but it was a good one!

Ingredients:

• 250g Plain Flour
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/8 tsp Salt
• 36g Light Soft Brown Sugar
• 1 Egg
• 60 ml Milk
• 2 tbsps Olive Oil
• 2 tbsp Lemon Juice
• 1 tbsp Lemon Zest
• 1/2 tsp Vanilla Extract
• 368g  Greek Yoghurt
• 75g Blueberries, Washed

Instructions:

How to cook Lemon & Blueberry Greek Yoghurt Muffins

1. Preheat the oven to 190℃ (170℃ Fan)/ 375℉/Gas Mark 5. Make sure your oven shelf is the middle
2. In a large mixing bowl, sift flour, baking powder, baking soda, and salt. Whisk in sugar & the blueberries. Set aside.
3. In a separate bowl. whisk together egg, milk, oil, lemon zest, juice and extract. Whisk in the yoghurt.
4. Add wet mixture all at once to the dry ingredients. Stir just until moistened.
5. Fill muffin liners ¾ full using a dessert spoon, or ice cream scoop
6. Bake for 25 minutes to when a cake tester comes out clean
7. Completely cool on a wire rack.

Calories
140

Fat (grams)
4

Sat. Fat (grams)
1

Carbs (grams)
23

Fibre (grams)
1

Net carbs
22

Sugar (grams)
6

Protein (grams)
4

Sodium (milligrams)
149

Cholesterol (grams)
18

Adapted from this recipe - http://www.shelovesbiscotti.com/lemony-greek-yogurt-muffins

muffins, yoghurt, cakes, lemon. blueberries

cake, muffins, sweet, bakes, muffins,

British

Created using The Recipes Generator

Nutritional Info

For this dish I calculated that this had about  25 of carbohydrate so for this, so for a Type 1 diabetic on a Short-Acting insulin Regime with 10g of carbohydrate to 1 unit of insulin, this would require 2 or 3 units of insulin

Pin For Later 

 

I'm sharing this with these links :

Recipe of The Week

I also Shared on This 

 Bake of The Week by

No Food Waste Challenge
I used items up in the fridge before going on holiday

I am entering these into this month's Credit Crunch Munch, ran by Fuss Free Flavours and Fab Food 4 All, this month hosted by Baking Queen. I used ingredients in my fridge that needed using up to make these muffins. 

Nic xx 

 Facebook | Twitter | Instagram | Bloglovin