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Lemon Yogurt Muffins

Lemon Yogurt Muffins

by Pam on May 5, 2013

My kids both had friends come over for a play date after school and I wanted to make them a tasty little snack. I found this recipe on Macheesmo[1] that looked perfect. I used lemon yogurt instead of Greek yogurt because that is what I had on hand. I also added a bit of vanilla to the muffin mix and more lemon to the glaze but other than that kept it the same. They smelled amazing while they baked and the kids were thrilled to see these on the counter when they came home. They all agreed that the muffins were absolutely delicious and ended up having two each. My kids gobbled up the leftovers the following day and said they still tasted great.

Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.

Combine the flour, sugar, baking powder, baking soda, and salt together in a bowl. Mix until well combined.

Whisk together the lemon yogurt, zest and juice from the lemon, melted butter, egg, milk, and vanilla together until well combined. Add the flour mixture to the yogurt mixture and stir until just combined.

Pour the batter evenly into the muffin tins.

Place into the oven and bake for 25 minutes, or until a tester inserted in the middle of a muffin comes out clean. Remove from the oven and let them sit for 5 minutes before moving them to a cooling rack.

Make the glaze by adding the lemon juice to the powdered sugar and mix until well combined. Once the muffins are cool, place a piece of wax paper under the cooling rack with the muffins (for easier clean up), then drizzle the glaze over top of each muffin evenly. Serve immediately. Enjoy.



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Lemon Yogurt Muffins




Yield: 12

Prep Time: 10 min.

Cook Time: 25 min.

Total Time: 35 min.



Ingredients:

Lemon Muffins:

2 cups flour
1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 1/2 cups lemon yogurt (or Greek yogurt)
Zest and juice from 1 lemon
2 tbsp unsalted butter, melted
1 egg
1/4 cup milk
1/2 tsp vanilla

Lemon Glaze:

2 cups powdered sugar
Juice of 1 lemon

Directions:

Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.

Combine the flour, sugar, baking powder, baking soda, and salt together in a bowl. Mix until well combined.

Whisk together the lemon yogurt, zest and juice from the lemon, melted butter, egg, milk, and vanilla together until well combined. Add the flour mixture to the yogurt mixture and stir until just combined.

Pour the batter evenly into the muffin tins. Place into the oven and bake for 25 minutes, or until a tester inserted in the middle of a muffin comes out clean. Remove from the oven and let them sit for 5 minutes before moving them to a cooling rack.

Make the glaze by adding the lemon juice to the powdered sugar and mix until well combined. Once the muffins are cool, place a piece of wax paper under the cooling rack with the muffins (for easier clean up), then drizzle the glaze over top of each muffin evenly. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Macheesmo

References

  1. ^ Macheesmo (www.macheesmo.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Skinny Cranberry Swirl Cheesecake Squares

 
Cheesecake squares with a cranberry swirl and a gingersnap pecan crust – so good, less guilt and perfect for the Holidays!

I’m so excited to share these with you, they turned out even better than I expected! 

A few years ago I started experimenting with adding fat free Greek yogurt to my cheesecakes and now it’s a standard for me. It’s a great way to cut down on the fat and the flavor is wonderful. This is a variation of my strawberry cheesecake swirl[1] recipe, and my chocolate raspberry swirl cheesecake[2], only for a Fall/Winter theme cranberries are in perfect and in season. The gingersnap and pecan crust is the perfect compliment – you’ll love this!

Skinny Cranberry Swirl Cheesecake Squares
gordon-ramsay-recipe.com
Servings: 9 • Size: 1 cheesecake square • Old Points: 5 pts • Points+: 5 pts
Calories: 197 • Fat: 10 g • Protein: 6 g • Carb: 22 g • Fiber: 1 g • Sugar: 14 g
Sodium: 101 mg • Cholesterol: 0 mg

Ingredients

For the Cranberry Sauce:

  • 3/4 cup fresh cranberries
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 teaspoon fresh orange zest

For the Crust:

  • 3 oz gingersnap crumbs (from 12 gingersnap cookie, I used Nabisco brand)
  • 1 oz pecans, crushed
  • 1 1/2 tablespoons light butter, melted

For the Cheesecake:

  • 8 oz 1/3 less fat cream cheese
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 6 oz nonfat Greek yogurt (Chobani)
  • 2 egg whites
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon flour

Directions:

Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line an 8×8-inch baking pan with waxed paper, leaving a 2-inch overhang on all sides.

Begin by preparing the cranberry sauce.  Combine the cranberries, sugar, water, and orange zest in a small saucepan.  Cook together until the cranberries begin to burst and the mixture turns syrupy, about 6-7 minutes.  Remove from the heat, allow to cool as you prepare the remaining ingredients.

Combine the gingersnap crumbs, crushed pecans, and light butter in a small bowl.  Stir together to moisten the crumbs, then pour into the prepared baking pan.  Spread in an even layer, using the bottom of a drinking glass to help ensure that the crust is even.

In a medium bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth.  Add in the Greek yogurt, egg whites, lemon juice, and flour, mixing until just combined.  Pour the cheesecake mixture into the pan, over the crust, and smooth with a spatula.

Add the cooled cranberry mixture to a food processor, and puree until smooth.  If the mixture is too thick, add 1/2 tablespoon water.  Use a spoon to drop the cranberry sauce over the cheesecake, and then swirl the cranberry sauce with a butter knife.

Bake the cheesecake in the preheated oven for 25 minutes.  Allow the cheesecake to cool to room temperature, and place in the fridge for several hours to get well chilled.  Once chilled, cut into squares and serve.

References

  1. ^ strawberry cheesecake swirl (www.gordon-ramsay-recipe.com)
  2. ^ chocolate raspberry swirl cheesecake (www.gordon-ramsay-recipe.com)

Cutting Tips To Avoid Cutting Tips – Plus Bonus “Creamed” Corn Recipe!

While the grilled salmon with bacon and corn relish recipe
we posted Monday was extremely well received, some viewers had a problem with
my extremely dangerous and difficult to perform method for shaving the corn off
the cob.


So, just in case you’re one of these people who prefer your
culinary techniques not to be dangerous or difficult, I’m posting this
alternative method. Sure it’s just as fast, just as easy, and way safer, but
you do have to admit, my style was way more exciting.

Anyway, since I had freshly cut corn at my heavily-scared
fingertips, I decided to show you my new favorite recipe for creamed corn. This
lower-cal take on the classic side dish features Greek yogurt and a little Indian
spice, and I was absolutely thrilled with how it came out. 

The flavor was great, and the tangy yogurt gave the dish such an
interesting texture. I couldn’t stop eating it. So, if you’re looking for
another easy, and relatively healthy way to enjoy fresh, sweet corn, I hope you
give this a try soon. Just be safe, and as always, enjoy!


Ingredients for 4 portions:
2 large ears sweet corn
2 tsp olive oil
salt to taste
2 cloves garlic, minced
cayenne to taste
1/4 tsp smoked paprika
1/4 tsp garam masala
3 tbsp plain Greek yogurt (or more if you want it creamier)
2 tsp freshly sliced chives