Raspberry Chocolate Chip Yogurt Muffins

A year and a half ago I bought a Canon Rebel T3.  I used it for a few months and then reverted back to my little Canon Powershot.  It seemed so much easier and quicker to use.

For months now I have wanted to really start using my DSLR but work, life, holidays got in the way.  One of the things I did around New Year's when I was stuck in the house with little energy was play with my camera.

I read about half the manual.  It was pretty boring but it did help define some of the features that I was vaguely aware of.  Having it close by as I messed with all of the settings reassured me that I wasn't going to screw the whole thing up.

I always told myself that the Powershot was a good quality camera too but looking at these photos I think I was a fool.  The DSLR is way better quality.

So here are the muffins.  Healthy with yogurt.  Sweetened with raspberries and chocolate.  Oh so good!

Raspberry Chocolate Chip Yogurt Muffins

by Emily Morris

Prep Time: 10 minutes

Cook Time: 25 minutes

Keywords: bake breakfast chocolate raspberry

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Ingredients (12 muffins)

• 4 tablespoons unsalted butter
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1 cup all purpose flour
• 1/4 teaspoon baking soda
• 1 large egg
• 1 cup plain yogurt
• 1/2 cup frozen raspberries
• 1/2 cup mini chocolate chips

Instructions

Preheat the oven to 350°. Lightly grease muffin tins or use paper liners.

In an electric mixer fitted with the paddle attachment, cream together the butter, sugar, and vanilla on medium-high speed.

Sift the remaining dry ingredients together in a bowl.

Add the egg to the butter mixture and blend until combined.

Add 1/4 cup yogurt to the butter mixture, then half of the dry ingredients, mixing and repeating with the remaining yogurt and remaining dry ingredients until the batter is combined; be sure to end with the dry ingredients.

Fold in the whole raspberries and jam until evenly mixed. Spoon the batter into the muffin tins, filling them to the top.

Bake for 25-30 minutes and a toothpick comes out clean.

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Blueberry Shortcake Cookies

Sometimes you make a recipe expecting something very specific.  Everyone knows how a brownie is suppose to turn out.  I got a new cookbook for Christmas that I was excited to try out.  In my mind the shortcake recipe was going to be more like shortbread.  It was after all labeled as a cookie.   Shortbread this is not.

Blueberry Shortcake Cookies
From Stonyfield Organics Yogurt Cookbook

Ingredients:
2 cups blueberries, fresh or frozen
1 teaspoon fresh lemon juice
1/2 cup + 1 tablespoon sugar
2 cups flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces
1 cup Stonyfield Organic Low Fat Blueberry Yogurt

Directions:

Preheat oven to 375°F. Combine blueberries, lemon and 2 tablespoons of sugar. Set aside.

In a large bowl whisk together flour, baking powder, salt and remaining sugar. Cut in the butter until you have coarse crumbs. Stir in yogurt. 

Fold berry mixture into yogurt mixture. Using a 1 1/2 inch scoop, place scoop onto cookie sheet 2” apart. Bake for 20-25 minutes or until golden brown. Cool on cookie rack.

The end result is quite good but much more like a muffin top than a shortbread cookie. To sweeten up the ante I am thinking whipped cream filled sandwiches.  Yum, that seems delicious!