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Yogurt Strawberry Jam-Jam Muffins

Dairy Farmers of Canada
Add to Calendar 05/22/2017 10:00 AM 05/22/2017 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

2 1/2 cups (625 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) baking soda
1/4 tsp (1 mL) salt
1/4 cup (60 mL) sugar
1 1/4 cups (310 mL) Milk
2/3 cup (160 mL) strawberry-flavoured yogurt
1 egg
1/4 cup (60 mL) butter, melted
1 tsp (5 mL) vanilla extract
1/3 cup (80 mL) strawberry jam

Yields: 12 to 15 muffins

See full recipe: https://www.dairygoodness.ca/recipes/yogurt-strawberry-jam-jam-muffins?source=calendar
Yogurt Strawberry Jam-Jam Muffins true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
Comments
  • Course Desserts & Sweets
  • Prep. Time 15 mins
  • Cooking Time 25 - 30 mins
  • Yields 12 to 15 muffins
  • Course Desserts & Sweets
  • Prep. Time 15 mins
  • Cooking Time 25 - 30 mins
  • Yields 12 to 15 muffins

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2007 Milk Calendar Explore all Milk Calendar recipes

Ingredients

2 1/2 cups (625 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) baking soda
1/4 tsp (1 mL) salt
1/4 cup (60 mL) sugar
1 1/4 cups (310 mL) Milk
2/3 cup (160 mL) strawberry-flavoured yogurt
1 egg
1/4 cup (60 mL) butter, melted
1 tsp (5 mL) vanilla extract
1/3 cup (80 mL) strawberry jam

Preparation

Preheat oven to 375 °F (190 °C). Butter nonstick muffin pans or line with paper liners.

In a large bowl, combine all-purpose flour, baking powder, baking soda and salt. In a separate bowl, whisk together sugar, milk, yogurt, egg, butter and vanilla extract. Pour over dry ingredients and stir just until moistened.

Spoon enough batter into prepared muffin pan to fill cups just under half full. Spoon about 1/2 tsp (2 mL) of jam in the centre of each cup and top with remaining batter. Bake for 25 to 30 min or until tops are firm to the touch. Let cool in pan for 5 min. Transfer to rack; spread remaining jam over muffins. Let cool completely.

Tips

Cooking Tip: Avoid non-fat yogurts in baking since the thickeners may break down when heated. Choose 1 % M.F. yogurt or higher for best results.

For the Adventurous: Use blackberry jam in place of strawberry and 1/4 tsp (1 mL) almond extract in place of vanilla.

Healthy Eating Tip: An ideal kid-friendly food for after school snacks, pair this with a cold glass of chocolate milk for a well-balanced snack with two of the four food groups.

61 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2007 Milk Calendar Explore all Milk Calendar recipes

Comments

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Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2007 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 204 Calories
Protein: 5 g
Carbohydrate: 34 g
Fat: 5 g
Fibre: 1 g
Sodium: 185 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 7 % / 76 mg
Folate: 18 % / 40 mcg
Thiamin: 14 % / 0.2 mg
Riboflavin: 13 % / 0.2 mg
Niacin: 10 % / 2 mg

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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