Yogurt Strawberry Jam Jam Muffins Recipes

SIMPLE STRAWBERRY YOGURT MUFFINS

Steps:

• Heat oven to 400 degrees Fahrenheit. Line a muffin pan with paper liners or spray with non-stick cooking spray.
• In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, and salt until well blended. In another bowl, whisk the yogurt, egg, and melted butter until smooth. Pour into the bowl with flour and stir with a fork until just combined. Do not over mix. Stir in the strawberries.
• Fill muffin cups about three-quarters full. Bake muffins until tops are golden brown, no longer wet and a toothpick inserted into the middle comes out with crumbs, not wet batter; 15 to 20 minutes. Transfer to a wire rack and cool completely.
• To make the vanilla glaze, whisk powdered sugar with vanilla and one teaspoon of milk. Continue to add milk until the glaze is thin enough to drizzle over the muffin tops. Drizzle glaze on top of cooled muffins, then wait 5 to 10 minutes until it sets.

FROZEN YOGURT BARK WITH STRAWBERRY-BALSAMIC JAM

Steps:

• Make the jam: Combine the strawberries, sugar, vinegar and vanilla extract in a medium saucepan over medium heat. Bring to a simmer and cook until the strawberries soften and the mixture thickens, about 20 minutes. Remove the jam from the pan to a bowl and cool to room temperature. Stir in the lemon zest and juice.
• Make the bark: Spread the yogurt on a parchment paper-lined baking sheet in a thin layer (about 1/3-inch thick). Dollop 1/2 cup jam over the yogurt and use a wooden skewer or tip of a knife to swirl. Sprinkle the fruit and chocolate shavings on top. Place in the freezer and freeze until firm, 2 to 3 hours. Once frozen, break into pieces.

YOGURT STRAWBERRY JAM-JAM MUFFINS

Steps:

• Preheat the oven to 375 degrees F.
• Grease a nonstick muffin pan or line with paper liners.
• In a large bowl, combine the flour, baking powder, baking soda and salt.
• In a separate bowl, whisk together the sugar, milk, yogurt, egg, butter and vanilla.
• Pour over the dry ingredients and stir just until moistened.
• Spoon enough batter into the prepared muffin pan to fill the cups just under half full.
• Spoon about 1/2 teaspoon of jam in the centre of each cup and top with the remaining batter.
• Bake for 25 to 30 minutes or until the tops are firm to the touch.
• Let cool in the pan for 5 minutes.
• Transfer to a rack.
• Warm the remaining jam in the microwave for 30 seconds and then brush over the tops of the muffins.
• Let cool completely.