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Yogurt muffin recipe by of 01-10-2012 [Updated on 13-05-2016]

These yogurt muffins, in my opinion, are my best successful muffin experiment, they have the taste of those snacks of the past, like the mister day donuts, do you remember them? Soft, fragrant and that melt in the mouth are the words that distinguish these yogurt muffins and are the ideal dessert to prepare at the beginning of the week to make a healthy and good breakfast or snack, other than pre-packaged snacks! Have a good start of the week my friends and friends and from tomorrow, let's start with the autumn recipes ... stay tuned!

Method

How to make yogurt muffins

In a bowl, mix the flour with the starch, sugar, baking powder and grated lemon peel
Separately, mix the egg with the yogurt, honey and melted butter.

Combine the liquid ingredients with the buckets and mix the dough with a wooden spoon.

Fill the muffin cups 2/3 of their height and bake in a preheated oven at 180 •

Bake the yogurt muffins for 15 minutes. As soon as they are removed from the oven, sprinkle them with the granulated sugar.


Let it cool and enjoy one, then another and another: P


Yogurt muffins with carrots

75 g of rye or buckwheat flour
75 g of wholemeal flour
75 g of cornstarch (corn starch)
1 sachet of baking powder
240 g of low-fat yogurt
2 tablespoons of brown sugar
1 egg + 1 egg white
2 carrots
8-10 walnut kernels
30 g of raisins
1 glass of unsweetened orange juice
20 g of butter or margarine
salt

1) Prepare the ingredients. Put the raisins in a bowl together with the orange juice and let it rest for about 15 minutes,
at room temperature. Check the carrots, peel them with a potato peeler or a small knife, wash them, dry them and grate them.
Finely chop the walnut kernels. Mix the rye flour, wholemeal flour and cornstarch with a pinch of salt. Pour
the egg yolk in a large bowl and put the 2 egg whites in another small bowl, whip up the latter until stiff peaks.
2) Mix the mixture. Add the sugar to the bowl with the yolk and beat with a whisk, until you get a
soft and homogeneous compound. Combine the yogurt, one tablespoon at a time, always continuing to mix, so
to mix the ingredients well. Add the raisins and the orange juice used for soaking, the grated carrots, the
flour and cornstarch and yeast sifted through a colander and mix again. Gently stir in the egg whites
mounted in snow, so as not to disassemble them.
3) Bake the muffins. Butter the molds, fill them with the prepared mixture and sprinkle the surface with chopped walnuts.
Put them in the preheated oven at 200 ° C and cook for about 20-25 minutes. Serve the patties in molds or turn them out into a plate
serve and decorate, as desired, with slices of orange peel cut into thin strips.


Ingredients for 6 people

250 g of flour
250 g of natural yogurt (2 jars)
100 g of sugar
2 eggs
100 ml of seed oil
1 sachet of yeast

Email the ingredients


Yogurt Muffins - Recipes

Simple MUFFINS
with YOGURT
(without butter and without oil)
the use of Logicerrima

Tools:
- Basin / boule. A.
- Whip. A.
- Sieve / strainer. One.
- Table spoon. Two.
- Mold / tray for Muffins. One.
- Parchment paper cups (do-it-me). Seven.
- Hot oven. 180 & # 176C.

INGREDIENTS (for seven Muffins):
- Low-fat yogurt (sweetened white). 100g.
- Egg. One.
- Vanilla sugar (homemade). 75g.
- White flour 00 (double zero). 125g.
- Potato starch. 25g.
- Salt. A pinch.
- Lemon juice. A few drops.
- Baking powder. Two level teaspoons (5g).
- Vanilla Powdered Sugar. Optional to taste.

In the bowl I work the Sugar and the Egg with the whisk until the mixture is light and fluffy, then I add my White Low-fat Yogurt [Photo 1] together with a pinch of salt and lemon juice, and homogenize ..
..always mixing with a whisk then incorporate the sifted flour and starch [2], with also the yeast, and mix all the ingredients [3]..

.. at this point, with the help of two spoons, I divide the mixture into forms for Muffins [4] (each promptly accompanied by cute baking tray in baking paper), then I bake the Muffins in a preheated oven 180 & # 176C for 20 minutes ..
So, cooked and golden, I take them out of the oven [5] and draft [6] each in their own beautiful paper cup, without butter and without oil, and with all the naturalness of good homemade Yogurt ..
To be served plain or with a blow of vanilla powdered sugar ..

Calorie Calculator:
(always rounded up or neglected if irrelevant)

Low-fat yogurt partial skimmed 47 kcal / 100g (100g = about 50 kcal)
Egg / Eggs 80 kcal / Egg (& # 17750g) (1 Egg = about 80 kcal)
Sugar 400 kcal / 100g (75g = about 300 kcal)
Flour 00 340 kcal / 100g (125g = 425 kcal approximately)
Potato starch 350 kcal / 100g (25g = about 90 kcal)


Sweets Recipes: 1001 Sweets and Cakes Recipes



Today: Butter-free Yogurt Muffins to start the day well and keep fit.

The muffins are so small and delicious that one leads to another. So it's always best to prepare them light so you don't have too many guilt feelings.

This recipe combines the useful with the tasty: light muffins without butter with the delicacy of yogurt with chunks of fruit, I used the cranberry one but you can choose the flavor you like best.

Remember to let me know how you came up with the Butter-Free Yogurt Muffins leaving a comment at the bottom or sharing the photo with me on the Dolci Ricette Facebook page

THIS RECIPE IS
INGREDIANTS
HOW TO PREPARE Butter-Free Yogurt Muffins
  1. Beat the sugar with egg.
  2. add honey, yogurt and salt and keep whisking.
  3. Stir in the flour with the yeast and the starch in another bowl.
  4. Merge the two compounds and mix.
  5. Pour the mixture in the buttered molds up to 2/3.
  6. Bake at 180 & # 176 for 20-25 minutes.
MY ADVICE
  • You can also add a few drops of lemon juice.
  • With these quantities you will get about 14 muffins, make the proper proportions according to your need.
VIDEO RECIPES of Yogurt Muffins Without Butter
Yogurt muffins without eggs and butter

If you are on a diet but you are also intolerant to eggs, this video recipe is right for you!

OTHER RECIPES for Butter-Free Yogurt Muffins
Gluten Free Yogurt Muffins

For all those who have to follow a gluten-free diet, here is the recipe to prepare these light Yogurt Muffins.

Cookaround Milk Free Yogurt Muffins

There is also the recipe for making Milk Free Yogurt Muffins courtesy of the Cookaround forum.


Muffin with Yogurt

THE Muffin with Yogurt they are soft and fragrant sweets, with a simple and delicate flavor. Of all the versions to prepare muffins, this yogurt version is certainly one of the most loved by adults and especially by children. It is difficult to resist the temptation of a fragrant freshly baked snack, which floods the home with good and healthy. And after tasting the extreme softness of these muffins you will never be able to do without them, trying them and trying them again with all possible known yoghurt flavors.

In fact, yogurt muffins can always take on different shades of flavor, you just need to change the taste of the yogurt used, passing from the classic white, to those with creams or fruit. One of my favorites, for example, is with vanilla yogurt, a simple and extremely fragrant flavor that gives the muffins a simply divine taste! If you like fruity flavors, go ahead with strawberry, banana, peach, blueberry or whatever you prefer, also excellent creamy flavors such as gianduia, hazelnut, stracciatella, etc.


How to prepare: Yogurt muffins

Melt the butter over very low heat and let it cool. Sift the flour with the baking powder and drop it directly into a bowl. Add the grated lemon zest, sugar and a pinch of salt.

Break the eggs into a second bowl, beat them with a fork, add the milk, yogurt and finally the melted butter. Pour the mixture into the bowl with the flour and mix until the ingredients are blended, without working the mixture too much.

Divide the mixture into cups arranged in 12 muffin molds and bake the sweets in the central part of the oven at 180 degrees for 25 minutes. Let them rest for 5 minutes and transfer them to a wire rack.


Yogurt Muffins - Recipes

if I managed to string your baba and your staples. what do you think making these muffins is? :-) Thanks again Adriano!

not bad for breakfast! but can I eat them even if I have already been through my childhood for a while?

What a delight. And how well they have risen!

Mythical, I've been waiting for your recipes for days! Now I try now.
Thanks
Romi

adriano you are really very good hello Giuseppe

How beautiful Adriano! Every time you put a new post I rush!
Thanks.

I love your recipes with a little butter.
Tomorrow I make them, too bad I don't have muffin tins like yours, they are so cute! ^. ^

Hi Adriano, even less complex preparations are able to give a touch of grace that others just do not have. Well done.
A question, given the use of a gratt zeste. of 1 lemon do you think citrus yogurt is okay?

Adriano, by now you have become a skilled photographer.
I really need one of your cupcakes this morning.
A hug

These cupcakes are really gorgeous. How do we keep them?

what wonderful cupcakes !! thanks Adriano !! Good day!

Excuse my ignorance, but the yeast when I put it? Then do I have to let it rise? Can they be kept frozen?
Thanks and congratulations for your recipes.
Linen

Mom, they make a throat! with yogurt and chocolate are perfect for the morning break, fragrant and soft!
a big kiss

how wonderful these delicious cakes!

I'm in the oven thanks and have a nice day adele

Incredible, I have everything I need at home including Paoletta's homemade yogurt. I'm going to prepare them immediately. thanks, Paola

p.s. Is the yogurt you used sweet or whole without sugar?

Hi Adriano, Saturday is my birthday. on Monday I have to bring the cake to the company for 25 people. these are ideal! I can make them a day earlier, right. Thank you

I haven't made muffins for a while and yours with yogurt and starch, but especially with chocolate, inspire me a lot :) thanks for the nice recipe)

Very similar to a cake that I have been repeating since I was little, but in a single-serving format that is always handy. So I immediately went to work and took them to kindergarten to make the child happy. I found them even better soaked in milk.
I keep experimenting with your recipes, waiting for the day when the croissants will arrive .. but I already know that the summer will have to pass to be able to browse.
Roberta

Facts! Yummy! Next time I try with orange leek. ^. ^

but how is it that in the last photo they look different?
lea

I can not believe! Finally a simple simple recipe that I can do too!

yeah, if you're no longer a child, no you can't eat them anymore)

mixtureizer, you can use cups or muffin molds, in disposable aluminum.

lydia, I have them over there and I can only watch them :(

cianfresca, can be frozen or stored for a couple of days in a tin box.

linen, I corrected. They should not be leavened, instant yeast for cakes is used.

paola, I use whole, unsweetened yogurt.

ale, yes, keep them in a tin box.

milena, they have the shape, but not much else to do with muffins.

roberta, mixtureizer, I'm glad you tried them.

lea, they are different, those are made with kefir.

They must be a cloud! Have a good evening!

Dear Adriano, thank you for giving us this quick and well balanced recipe I made them today and they came out great.

Adriano, but when this diet torture ends.

as always, congratulations.
the problem is that despite being light and low in fat, I would eat a whole pan.

Encouraged by the simplicity of the execution I have prepared them and now I thank you because they came so well that they look like your photos!

The dough, as you said, actually remains compact so I sprinkled them with sugar grains.

Is it true that now you launch yourself into a series of recipes, even savory, all so easy for willing beginners? Come on: say yes.

If you don't have to get into a certain dress within a short time. I swear I would eat them all. I love this kind of cupcakes. and all your bread too. What a myth !! Hello!! Soon

first of all congratulations I have recently become passionate about leavened products and together with Paoletta you are my Guru !! I wanted to ask you a question not having the mixer, how can you do to string by hand?

Hi Adriano, done and eaten, I'd like to know how you make those with kefir. Do you produce and eat it too? Thanks Romi

lydia, I should always be on a diet, the problem is that I can't.

veered, easy things hardly poke me.

ladder, I to go back to the clothes, I gave up for some time ..

ily, with a lot of elbow grease.
The kneading technique mainly depends on hydration, I should show you.

romi, I do decant the kefir and I use only buttermilk for the patties, I put 200 / 220gr, instead of yogurt.

it would be nice! yeast school via post !! and then by a teacher like you !!

Hi Adriano, sorry but what do you mean by decanting and using only buttermilk? I received the granules and I do this: filter the kefir after weighing the grains and putting the milk (e.g. 40 grains and 400 ml of milk) I cover the glass bowl with plastic wrap but leaving a small opening and leave it for 1 day to room temperature and 2 days in the fridge, filter the kefir etc.
Thanks and a big kiss Romi

Congratulations, the second photo looks realy great!

how good these are! they are beautiful and greedy :)

hello Adriano. I have to go into that dress by force. I have an altar appointment.
:-)We understood each other. the matter is more serious than expected. Hello.

Your recipes are always wonderful. Made and naturally eaten.
thank you so much for your advice, I'm sorry not to be able to reciprocate but if you are interested in traditional recipes from the Marche region, I will be delighted to be of help. hi Donj

These cupcakes are spectacular.
I finally made the post with your husbands Hello

beautiful, and what chocolates are :-P

Your recipes are amazing! From me there is a little thank you for you. Hello, Ornella

romi, once ready, the kefir is liquid and quite acidic. If you let it settle, you get the thickest and sweetest part. With leftover buttermilk you can make patties and other things with it, replacing it with yogurt.

the ladle, well, then I understand. Good luck!

dony, I don't have it ready yet. As soon as I set it up, I publish it on the blog.

sobryy, I'm coming to take a look.

francescav,. and not just them)

Ornella, thank you, you are very kind.

They will surely like my puppies too.
Thanks

hello Adriano, these cakes make me very attractive, also because I can use homemade yogurt. One question: I would like to replace butter with extra virgin olive oil, what do you think?

Adriano, what would change in the final result if you added more butter or more egg than you indicated in the recipe?
Thanks!

FrancescaV, for me the extra virgin olive oil is too strong in flavor, at most I would replace it with 60gr of sunflower or peanut oil.

elisabetta, are two ingredients with opposite effects: the egg coagulates so that it becomes solid, the butter gives softness.

Hi Adriano, I found your blog looking for homemade bread recipes, but I can't try them due to lack of time. However, this is very simple and fast. I preferred to bake the whole dough in a rectangular pan lined with parchment paper, finally I cut into squares.
The thing I like most is the texture, which combined with the pieces of chocolate make it better than plun cakes.
Perfect for breakfast!
Well done!

raffy, I'm glad you liked it.

hi adriano, I made your delicious and hasty patties since lately I started making them briochines with yogurt, but I would like to ask you a few things: instead of butter I can use sunflower oil, olive oil, isinglass, agar-agar, in short, something to not always use butter, THANKS FOR THE ANSWER YOU WILL GIVE ME, KISSES

Tina, yes, you can use 65g of sunflower or corn oil.

These are also excellent for breakfast!

you can give a recipe, repeatable
with the home oven and ingredients available at the supermarket, blueberry muffins? What you read around don't tell the whole truth.

Mo I'm going to stock up on drops and good yogurt and I'll be back!
I have oval single-serving molds that are made just on purpose.
Thanks Adriano.

Adriano, bye
for desserts with yogurt or where you need to abandon the butter (sigh!) I use the Cuore oil or alternatively you can use rice oil. On the goodness of the second I cannot give news I used it only once but given the cost I tried the heart oil (of corn as you suggest) which leaves no aftertaste.
A greeting elisa57

Hi Adriano, thanks for the patties recipe, I got an excellent result, I added a pinch of cinnamon! Giusi

Hi, as they would be scheduled for tomorrow morning. I wanted to know if they remain soft and very soft or if, instead, they have a drier consistency like sponge cake.

zucchini, they are not very soft, but soft.

made yesterday. too good, thanks Adriano.

Hi Adriano, made tonight with the chocolate chips. Very good. In this heat, lighting the oven seemed like a titanic act. But guess next time what I'll try to replace the chocolate chips with. It is not difficult. I'll tell you later -)
A hug

barbara, what have you replaced with? apricots.

Hi Adriano, I haven't actually redone them yet. Anyway obviously you guessed it. apricots. And now that I've even had the apricot liqueur, nobody stops me anymore. Ahahahah. As soon as I try, I tell you (maybe I'll let you taste them too, if I can make them before the next Course). See you soon.

I finally managed to make them. Dough flavored with orange and vanilla extract, and filled with dehydrated apricots (soaked in hot water and Grand marnier) and apricot jam. They came super good.

Hello Master, I want to renew my congratulations for your blog which for me is an inexhaustible source of technique and workmanship
Muffins have been sold out !!
Instead of butter, I used peanut oil (20% less than the weight of butter!)
Mix the yogurt and add the flour, do you do it with the ball of yarn?
A thousand thanks
Anna

anna, the yogurt yes, but the flour should be mixed gently with a spatula.

Master, I followed your suggestion to the letter. if you want to try to see if you like them: http://profumidipasticci.blogspot.it/2012/05/tortini-allo-yogurt-del-maestro-adriano.html
Thanks
Greetings
Anna

Thank you teacher!!
You don't know what a success every time I propose them !!
Good day
Anna

Hi Adriano, only now and with great pleasure I decided to join your supporters who follow you. I love cakes and dry donuts in general I was looking on the net for some recipes to try I came across this recipe. I only know now that it is a recipe posted a few years ago but certainly very greedy. really compliments for your blog. Giovanna

Giovanna, thanks, have you tried them?

Freshly made and baked. Only the scent that is in the air is divine and the amalgam is delicious even raw! Hello everyone, I'm Cinzia, I discovered this blog by chance these days when I am at home with the first flu of the season and I tried them tonight while I was making a recipe for fiordifrolla. I never use white sugar but only wholemeal cane sugar (the one from altromercato) and even if it doesn't go well with eggs like the white one, they turned out to be excellent. Thank you very much as soon as I can I try the shortcrust pastry recipe even if I fear it will lose friability with brown sugar. Congratulations again to Mr. Adriano!

Hi Cinzia, happy to have you here.

I really happy found this website eventually. Really informative and inoperative, Thanks for the post and effort! Please keep sharing more such

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Savory yogurt muffins

Maybe you don't know that you can also cook tasty savory muffins always with yogurt. Just replace the expected amount of sugar with salty ingredients, for example zucchini or carrots, or cheese, and cold cuts such as bacon, speck or cooked ham. Add 1 tablespoon of salt and pepper and add the vegetables already sautéed in a pan with oil for 5-10 minutes together with the sliced ​​or chopped meats.

Here is a basic recipe for 8 muffins with vegetables, which you can replace with the one that most inspires you:

  • 3 egg
  • 10 cl of unsweetened plain yogurt
  • 10 cl of seed oil
  • 180 gr of 00 flour
  • 1/2 sachet of instant yeast for savory pies
  • 1 zuchini
  • 1 carrot
  • 1/2 onion or 1 leek
  • 1 sweet pepper
  • 100 gr of provolone or gruyère or parmesan

Preparation. Beat the eggs with the yogurt and oil and add the sifted flour and salt. You can also pepper if you like. Meanwhile, brown the vegetables in a pan with a drizzle of oil or grill them after marinating them for 10 minutes with oil, lemon and salt.

Add the well-drained and chopped vegetables, the sifted yeast and mix gently. Pour into silicone or metal molds (these must be lined with parchment paper) and bake at 180 degrees for 25 minutes. Serve lukewarm.

    : recipes and ingredients for many variations, including savory ones: the classic recipe, the versions without butter and without eggs basic recipe and some variations: recipes without butter or eggs

Prepare baking cups

Can't find the cups for your yogurt muffins? Don't worry, take some baking paper, spread it out on a flat baking sheet and make squares the size of the molds which you will use as a base for the dough.

Then immerse one in a bowl full of water for a few seconds, squeeze it and place it on the mold, finally push it to the bottom by pressing another mold on it and so on until you have lined them all. Finally you can take the scissors and cut off the parchment paper in excess.


Muffin with Yogurt

For this Sunday a nice recipe that is prepared in half an hour, easy easy: yogurt muffins! I made these muffins a few days ago to have a simple dessert for breakfast. I used coffee yogurt, but you can decide to add the flavor you prefer! In the case of fruit yogurt you can add pieces of fresh fruit to make your muffins even richer! :)

I stored the yogurt muffins closed in a sachet and they were kept soft for almost a week. )



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