We had fried chicken and 40's at Champy's
Then burned off the calories by taking a hike around Point Park on Lookout Mountain.
And then we made some really bad decisions...
By the time the weekend was over, I was ready for the sofa and some comfort food. I had some bananas that were on their way out so the decision was made to make my favorite yogurt muffins. When I was a little girl, these are the muffins that my mom and I would make together whenever we were in the mood to bake something. They are quick, simple, versatile and delicious. Oh, and they're pretty healthy too considering there is no oil or butter anywhere in the recipe. You start off by sifting together 1 1/2 cups flour, 2 tsp baking powder (make sure it's fresh), 1/2 tsp salt, 3/4 cup sugar and 1 tsp baking soda.
Next, gently stir in 2/3 cup vanilla yogurt and 2/3 cup milk.
Mix until just combined and then pick your fruit. You can make these with cranberries, blueberries, apples or whatever fruit you have that needs to be used up. Today my choice is bananas.
Mash em' up good and mix them into the batter.
Lightly grease a muffin tin and fill 3/4 full.
Sprinkle with cinnamon sugar.
Bake in a 400 degree oven for 18 minutes or until they pass the toothpick test.
Remove the muffins from the tin to cool on a rack.
They are that simple and soooo yummy. They are moist in the middle that you don't even need butter to spread on them.
Yogurt Muffins
1-1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1 tsp baking soda
2/3 cup vanilla yogurt
2/3 cup skim milk
1/2 cup fruit (cranberries, chopped apple, blueberries, smashed bananas)
In large mixing bowl, sift together dry ingredients. Gently stir in yogurt and milk, blending just until moist. Gently stir in fruit. Fill a lightly greased muffin tin to 3/4 full. Lightly sprinkle muffin tops with cinnamon sugar before baking. Bake at 400 degrees for 18 minutes. Makes approximately 12 muffins.
