February 9, 2015

In the Kitchen: Parfait Muffins


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






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