Thursday, July 12, 2012
Muffins with yogurt
So I had some zucchini that I needed to use up (ah, yes, zucchini season starts again!) and thought it would be nice to make some muffins. I reached for my Complete Tightwad Gazette to refresh my memory on the basic muffin recipe, when I was hit with some inspiration.
You see, those muffins are good but after a day they can tend to get dry. I'm a single woman and I don't want to make a dozen muffins just to freeze them or save them and have them turn into pretty and sweet-smelling rocks. So I thought, well, why don't I use yogurt in place of milk? It will certainly make it creamier. I've used yogurt instead of milk when I've made a crustless quiche and it worked out much, much better than milk.
It worked very, very well. In fact, if you tried to make yogurt and ended up with a bum/runny batch of yogurt, use that as the milk replacement if you wish (or blend it with fruit and pour it into Popsicle molds). Either way, it makes for a thick, creamy batter and a moist muffin that will not dry out. I had these three days later and they were still quite tasty.