February 9, 2015
Reinvent the Yogurt Parfait by whipping up a batch of muffins for the week!
Step 1: Mix together the Dry Ingredients
2 cups flour
1 cup quick cooking oats
1/2 cup ground flaxseed, optional
1 Tbs. baking powder
1/2 tsp. salt
Step 2: Mix together the Wet Ingredients
1/4 cup sugar
1/2 cup brown sugar
2 Byrne Dairy Eggs
1/2 cup vegetable oil
Step 3: Pick your Flavor!
Choose 2- 5.3 oz. cups of Byrne Hollow Farm Greek Yoghurt and 1 cup fruit:
Strawberry, Blueberry, Raspberry, Peach, Pineapple, Black Cherry
1 cup fruit, diced
(Muffins pictured use: Strawberry Greek Yoghurt and 1 cup diced Strawberries)
Step 4: Add Yoghurt and fruit to Wet Ingredients, mix. Add Dry Ingredients. Carefully mix until ingredients are just combined. Do not over mix. (Muffins will be tough & peak when over mixed.)
Step 5: Line muffin tins with paper liners. Fill each liner up 3/4 way with batter.
Bake at 350°F for 15-20 minutes, or until toothpick inserted in center comes out clean. Cool.
Step 6: Measure a 1/2 cup honey and heat in a microwave-safe bowl for 30 seconds, or until the honey is warmed and runny.
Add 1 cup granola to a shallow dish.
Take cooled muffins and dip tops into honey, then roll into granola, coating the tops.
Yield: 20 muffins
Share with your Friends & Family!