Plain Greek Yogurt?
(I am really interested to see what recipes it goes in!)
the only thing I currently do with it is mix it with fruit and granola and eat it.
Zucchini Nut Muffins
1 1/2 cups whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1 egg, beaten
1/3 cup agave, maple syrup or honey
1/2 cup low-fat plain greek yogurt
3 tablespoons canola or safflower oil
1 cup finely shredded zucchini
1 teaspoon pure vanilla
1/2 cup chopped toasted pecans or walnuts
Directions:
1) Preheat oven to 400 degrees. Place paper baking cups in 12 regular size (2 1/2-inch) muffin cups. Spray paper baking cups lightly with cooking spray.
2) Place flour, baking powder, salt, baking soda, cinnamon and ginger in a large bowl. Stir to combine; set aside.
3) Place egg, yogurt, oil, zucchini and vanilla in a medium bowl. Mix well. Add to flour mixture, stirring until just combined. Stir in nuts. Divide batter among muffin cups.
4) Bake 18 to 22 minutes or until browned and toothpick inserted in centers comes out clean. Cool in pan 5 minutes. Remove from pan and cool on wire rack. Serve warm or at room temperature.
Makes 12 muffins
I make lots of yogurt sauces and I also use it in place of sour cream for enchiladas, tacos, etc.
Quoting marnick41:
tzatziki of course! :-)
Ingredient of the Week, May 27: Vidalia Onions
- Kimberly954
on Feb. 17, 2012 at 9:14 AM