I thoroughly enjoy an occasional muffin, and who doesn’t? But when I think of grabbing a coffee shop bought one on the go, I quickly change my mind: grease, refined sugar and flour and probably a bunch of additives. No, thanks; I prefer to whip up a batch of these gorgeous wholemeal yoghurt muffins instead.
For a while now, I’ve been wanting to make a yoghurt cake of some sort and when I was contacted by Chobani, a newcomer to the Aussie Greek yoghurt market, to sample some of their low and no fat varieties I thought it the opportunity I’ve been waiting for.
For the time being Chobani is only available at Woolworths (Safeway), but it’s worth the trip. The yoghurts are natural with no preservatives and artificial sweeteners. They are strained for extra thickness without added gelatin or other thickeners and come in a variety of fruit flavours as well as plain vanilla. They are also relatively low in sugar, containing around 10g per 100, which makes me happy because they have become my little kitchen assistant’s favourite yoghurts, and I have to say I like them too! I can’t wait for the Blood Orange flavour to be released here in Australia *hint hint*
Passionfruit, blueberry and Chobani yoghurt muffins
You can use plain white flour if you wish, but wholemeal flour makes the muffins more wholesome. I used 2 small containers (340g in total) of Chobani Greek Yoghurt in passionfruit and blueberry, with the latter being fat free. And considering I recommend use of a good nut or olive oil as the fat in the recipe, you don’t have to worry about trans fats when you snack on these. Use cupcake or muffin wrappers to avoid extra fat in greasing the tins.
For the muffins (dry ingredients):
- 1.5 cups wholemeal (wholewheat) flour
- 1 teaspoon bicarb (baking) soda
- 2 teaspoons baking powder
- pinch of salt
- 1 cup sugar
For the muffins (wet ingredients):
- 1 (170g) Chobani passionfruit yoghurt
- 1 (170g) Chobani blueberry yoghurt
- 1/2 cup light olive // or peanut oil
- 1 egg
- 1 cup fresh blueberries
- 1 passionfruit, pulp only
Preheat oven to 190C (170C fan forced, 375F, gas mark 5). Line your muffin tray with muffin wrappers.
To make the muffins: combine all dry ingredients in a bowl. In another, larger bowl, whisk together the yoghurt, oil and egg.
Add dry ingredients to the yoghurt mixture and mix together with a wooden spoon but no longer than 30 seconds. Add blueberries and passtionfruit and stir through 3 times to mix them in.
To bake: spoon batter into a 12-hole wrapper-lined muffin tray. Bake for 20-25 minutes or until the muffins have a nice golden brown crust. Turn out onto a wire rack and allow to cool before serving.
To serve: serve warm muffins as a morning or afternoon tea snack, cold or toasted lightly in a sandwich press, or zapped in a microwave for 20 seconds.
To store: once cooled, keep in an airtight container in the pantry or fridge for up to 2 days, or freeze for enjoyment later.