The past year I have slowly been substituting the old with the new while in the kitchen. I have managed to successfully switch regular vegetable oil for coconut oil. Hemp and Almond milk for cow’s. Organic vegetables for the regular produce. Small steps that the family doesn’t notice too much and have surprisingly picked up while we’re at the store shopping. Another one has recently been swapping Greek yogurt for milk or sour cream in recipes, especially for baked goods. Recently Yoplait Greek has released their “red berry” flavors – Cherry, Raspberry and Strawberry and I just had to give them a whirl.
Yoplait yogurt has been one of my favorite brands around. I have always loved that you can get yogurt in almost any flavor imaginable; to have it not just for breakfast but as a snack during the day but also as a late night treat. Added bonus right there! When Yoplait released their Greek yogurt line recently, the switch to having it for breakfast mixed with my granola happened. The new Yoplait Greek yogurt offers you a whooping 14-17 grams of protein in each 6 ounce cup. One cup of Yoplait Greek meets about 1/3 of your daily protein needs. Toss in some granola and you’re just increasing the benefits!
Besides the protein the added benefits to your diet by incorporating Greek yogurt are unending. Did you know that due to the less carbohydrates in Greek yogurt compared to regular yogurt it is easier to digest? It’s because it has less lactose which can upset stomach’s. And the sodium levels are 50% less than regular yogurt too, so an added bonus for those watching their sodium intake.
And in my opinion one of the greatest reasons you should always keep Greek yogurt in your fridge is because it is VERSATILE! You can sub it into almost any dish to replace milk and sour cream. It’s amazing thick texture with a rich taste that will just kick your recipes up a notch!
I was sitting at the table eating a cup of Yoplait when Ash reminded me that I had said a while ago I would make her some muffins. I had put it off because baking equals dishes and as you know I have no dishwasher so I hate being in the kitchen. But I did promise her and I did want to try a new recipe. Most recipes call for plain Greek yogurt but I said let’s throw caution to the wind and use Yoplait’s Greek raspberry instead.
Raspberry Chocolate Chip Muffins
The original recipe says it’ll make 12 muffins with the huge muffin tops that you can get in a bakery and I’m sure they do but I didn’t pack our cups that full. Ever see 4 kids fight over 12 muffins? Yeah it’s just easier to make smaller ones so they think they’re getting more plus that leaves me a chance to stash some away for my breakfast.
I would love to say my stash lasted till this morning, but it didn’t. The kids and the Teen found ‘em last night. I was left with only crumbs and an empty container. We used coconut oil on the top of the muffin tin, in the event that they did get big enough to create that awesome spill over look. Ours didn’t they peaked decently but again I didn’t pack our cups full either.
I think next shopping trip we’re going to pick up Yoplait Greek blueberry yogurt, a basket of blueberries and make some more muffins. Currently Yoplait has 9 different flavors including the raspberry to try. Imagine the possibilities!!
- 2 cups Organic Unbleached All Purpose Flour
- 1 cup Bob Mill’s Organic Oat Flour
- 4 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ¾ cup Organic Granulated Sugar
- 10 ounces (about 1⅓ cups) Yoplait Greek yogurt (try pairing different flavors w/ choice of fruit)
- 5 Tablespoons Organic Butter, melted
- 2 room temperature Eggs
- 1 teaspoon Vanilla Extract
- ¾ cups Raspberries
- ½ cup Organic’s Semi-Sweet Chocolate Chips (original recipe calls for Dark but Safeway’s
- Streusel Topping
- ¼ cup Organic Unbleached All Purpose Flour
- ¼ cup Organic Butter
- 2 Tablespoons Sugar In The Raw/Unrefined
- Preheat oven to 400F. Line a 12-cup muffin tin with liners; grease the top of the tin with a little coconut oil or butter.
- In a large mixing bowl, sift together the flours, baking powder, baking soda, and salt. In a second bowl, whisk together the sugar, yogurt, melted butter, eggs, and vanilla. Pour the wet ingredients into the dry ones; mix until just incorporated – do not over mix, the batter will be very thick. Fold in the berries and chocolate chips.
- Divide the batter between the prepared muffin cups (the batter will mound above the rim of the pan.) In a small bowl, use a fork to mix together ¼ cup flour, ¼ cup butter, and 2 tablespoons brown sugar until crumble. Crumble the topping over each muffin.
- Bake for 20-25 minutes, or until the tops are golden brown and springy. Allow muffins to cool at least 15 minutes before removing them from the pan.