Peach Yogurt Cupcakes

Wow it has been a long time since I have blogged!  I am pregnant and for the last 8 weeks I have had NO energy to cook, clean, well basically do anything.  Yesterday was Ally's birthday and I wanted to make some cupcakes.  I also had a burst of energy and I cleaned out the fridge and I found some Peach Activia Yogurt that needed to be used.  So I invented this recipe.  I am very sad to say that for some reason the picture was corrupt and I couldn't upload it from my camera.  But the cupcakes were delicious!  I was so impressed with myself.

Ingredients
1 1/4 cup flour
1 tsp baking powder
1/2 cup granulated sugar
1/2 cup unsalted butter melted and cooled.
1 egg
3/4 cup Peach Yogurt - Try any flavor and let me know how it works for you

Directions
Mix sugar and butter together.  Whisk in the egg.  Add the flour and baking powder alternating with the yogurt.  Mix well.  If the batter seems to dry and more yogurt.  Bake at 350 F for 20-25 minutes in a greased muffin pan or with cupcake cups.

Blueberry Peach Yogurt Muffins

I am back to trying to use up stuff in my fridge and freezer again.  We have put our house on the market and are hoping to  move this summer so having emptier cupboards, fridge and freezer will help in packing.  I had made some peach yogurt last week and we haven't been going through it very fast so I found this recipe and adapted it for peach yogurt and I added no fat.  These muffins are delicious and the cinnamon topping perfects it.  The muffins are very gooey because I used large blueberries.  If you like sweet muffins you could add more sugar but I am very happy with how they turned out.

Ingredients:

1 cup whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
 1 egg
1/2 cup firmly packed brown sugar
1/4 cup applesauce
1 1/2 cups peach yogurt
1 teaspoon vanilla extract
1 1/4 cups fresh or frozen(not thawed) blueberries

Topping:

1/4 sugar

1/4 melted butter

1 tsp cinnamon

Directions:

Preheat oven to 375. Spray muffin pan with a non-stick spray. Set aside.

In a medium bowl, combine flours, baking powder, baking soda, spices and lemon peel. Mix well.

In a large bowl, beat egg lightly. Stir in brown sugar, oil, yogurt and vanilla. Blend well. Add flour mixture and gently fold together until dry ingredients are moistened. Gently fold in the blueberries. 

Fill muffin cups 3/4 full. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Serve warm.

Dip muffin into melted butter and then into cinnamon sugar mix.

Apple Yogurt Muffins

I hate Thursdays.  It is near the end of the week and Mike is gone all day and evening, so it is a long day.  After Ally's nap, she was cranky, so was I and the minutes were ticking by so slowly that I decided that we had to do something before I snapped.  Ally is in love with helping in the kitchen.  I can barely do anything in the kitchen before she starts pulling a chair over,"Help Mommy. Help Mommy."  Having her help is great but also a challenge.  So we washed up the dishes and baked.   

I have discovered that muffins are like soup; they use up leftovers.  I had some apples and yogurt that were on their last legs, so I decided to use them up in some muffins.  I had found this recipe a couple of days ago and thought it sounded delicious.  

Ingredients:
6 apples
4 cups sifted flour
2 tbsp ground flax

1 cup sugar

2 teaspoon baking powder
2 teaspoon baking soda
1 teaspoon cinnamon

1 teaspoon salt
2 cup plain yogurt
2 egg, beaten
1/4 cup butter or margarine
2 tbsp lemon juice

 

Directions:

Preheat oven to 400°. Pare and dice apples. 

In a large bowl, combine flour, sugar, baking powder, soda, cinnamon, nutmeg and salt. In a small bowl, stir yogurt until creamy, and then add beaten egg. Add melted butter (or margarine) and grated lemon rind. Pour into flour mixture and stir quickly, just until mixed. 

Gently fold in apples and spoon into greased muffin tins until 2/3 full. Combine sugar with about 2 tsp of cinnamon and sprinkle over unbaked muffins. 

Reduce the oven heat to 375° and bake 20 to 25 minutes, until golden brown.

2 pts