YOGURT MUFFINS

It is velvety, not too tart, and good enough to eat with a spoon plain and unflavored. Greek yogurt is amazing, as long as you stay away from the no fat and low fat varieties. Greek yogurt is the ingredient that gives these muffins the lightness they have. Seriously! Avoid the low fat variety; go for the richest plain Greek yogurt you can find. The vanilla frosting is a classic. Add more or less table cream for a softly draping consistency.  Yum.

YOGURT MUFFINS

1-1/4 cups plain Greek yogurt, with higher fat content

1/2 cup sugar

2 eggs

1/2 cup butter, lightly melted

2 tsp pure vanilla extract

2 cups flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 cup pure chocolate chips or berries

Vanilla Frosting:

3 Tbsp unsalted butter, soft

1-1/2 cups icing sugar

1 tsp pure vanilla extract

2+ Tbsp table cream

• Preheat the oven to 375F.
• Line the muffin tin with large parchment cup liners or spray with food spray.
• Combine the yogurt, sugar, eggs, lightly melted butter and the vanilla. Beat well.
• In a separate bowl whisk together the flour, baking powder, soda and the salt.
• Gradually stir the dry ingredients into the yogurt mixture until just combined. Do not beat.
• Stir in the chocolate chips or the berries.
• Fill the prepared muffin tins 2/3 full.
• Place in the preheated oven and bake for 15 minutes or until cake tester comes out clean.
• Let the muffins cool down completely.
• Remove the parchment liners if using.
• For the frosting, beat the butter, icing sugar and vanilla and 2 Tbsp of table cream for 4 minutes or until very soft.
• Beat in more table cream, a few drops at a time. If frosting becomes too thin add more icing sugar.
• Spoon the frosting over the muffins and serve.