I know, I know .. it’s another muffin recipe!

Last week I received a supply of yoghurt from Chobani Australia.  Now in our house yoghurt has a up and down relationship.  I don’t mind certain yoghurts and Miss 10 is a bit the same as me.  Mr 6 .. no chance and Mr Fit Mum … a bit the same as Mr 6 .. are you seeing a pattern?

But when this supply turned up on the doorstep Mr Fit Mum stepped up to the plate ( well, the tub anyway ) to give this new yoghurt a go.  He tried the individual tubs of flavoured Greek yoghurt.  I can’t remember which flavour he tried first ( there’s a few! ) but it appears he is now rather fond of it and is more than happy to sit down to a tub for dessert.

For a low fat ( or no fat ) Greek yoghurt it’s still quite creamy.  Not as rich and creamy as a full fat Greek yoghurt, but when you are keeping an eye on what you are eating, this is certainly a satisfying taste option! 

Along with our supply of individual tubs, we received a bulk tub of plain Greek yoghurt.  I admit I have purchased this one before as Miss 10 and I regularly have a few spoonfuls for our afternoon snack.  I usually add a few berries or trail mix, but Miss 10 is happy for it to be naked.

This time, this tub was going to be used for some baking!  So on Saturday I rummaged through my recipe files for a muffin recipe that used yoghurt.  I wasn’t loving the sound of the ones I saw until I found a raspberry cake / muffin recipe.  It had nothing to do with yoghurt but that wasn’t stopping me .. I had a creative moment* and needed to run with it.
*I have creative moments at least once every 6 12 months so I was not stopping!

Here’s what I came up with after checking the pantry and playing around a bit …

Cranberry and Coconut Muffins ..

Here’s what you need … 

1 cup Almond Meal
1 cup Wholemeal Flour
1/2 cup sugar
1 tsp baking powder
pinch of salt
2 tbsp canola oil
2 tsp vanilla extract
300g plain low fat yoghurt
1 egg
1/2 cup cranberries
1/2 cup coconut

Here’s what you do …

Sift flour and baking powder together.  Add remaining dry ingredients.
Combine all wet ingredients in a separate bowl.
Add wet ingredients to dry ingredients and mix to just combine.
Fill muffin cases ( I use the patty cake ones so not too big ) to 3/4 full.
Bake at 160 degrees ( fan forced ) for 20 – 25 minutes or until golden brown and cooked through.

Don’t eat them right out of the oven as you may burn your mouth .. wait about 5 minutes or so!