BLUEBERRY CREAM CHEESE SCONES WITH YOGURT GLAZE
Provided by Molly Yeh
Time 1h10m
Yield 8 servings
Number Of Ingredients 16
Steps:
- For the scones: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Add the flour, granulated sugar, baking powder, salt and lemon zest to a food processor and pulse to combine. Add the butter and pulse until it's mostly pea-sized; a few larger chunks are okay. Dump the mixture into a large bowl and gently toss in the blueberries.
- In a medium bowl, whisk together the eggs, yogurt, vanilla and almond extract. Pour into the dry ingredients and, using a rubber spatula, mix until about 80 percent of the dry mixture is incorporated. Dollop teaspoon-sized plops of cream cheese all over the mixture, then gently fold the mixture just until the remaining dry ingredients are incorporated. (You want the cream cheese to generally stay intact but it will of course swirl a little.) Using an ice cream scoop or large spoon, divide the dough into 8 balls and place them on the lined baking sheets about 2 inches apart (they will spread quite a bit). Bake until the tops are lightly browned and the bottoms are golden, 16 to 20 minutes.
- For the glaze: Meanwhile, whisk together the powdered sugar, yogurt and salt in a bowl.
- Let the scones cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool for 5 more minutes. While they're still a little warm, brush with the glaze, then sprinkle with the sanding sugar, if using. These are best enjoyed the day of.
YOGURT MUFFINS WITH CREAM CHEESE GLAZE
This is a quick and easy recipe which you can adopt too. You can use different kind of fruits, i love to use seasonal things so i would use berries in fall, bananas in winter, strawberries in spring and mango in summer. You can also use chocolate chips, raisins, nuts or a combination of those to make the batter according to your personal preferences and taste.
Provided by Iceland
Categories Dessert
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Blend softened butter and brown sugar.
- Add the egg and mix well, add flour, baking powder, yogurt and fruits and stir.
- Bake in your muffins tray (i use silicon trays) at 200°C (390°F) for about 15 minutes or until risen and looking golden in colour.
- Whip together the ingredients of the creamy topping while the muffins are baking.
- Let them cool down before you decorate them with the cream and additional fresh fruit, nuts or sprinkles.
Nutrition Facts : Calories 173.4, Fat 9.4, SaturatedFat 5.7, Cholesterol 39.7, Sodium 118.3, Carbohydrate 20.7, Fiber 0.3, Sugar 12.5, Protein 2
LEMON YOGURT MUFFINS
I only had this recipe a short time before it became a personal favorite. Folks like the light and tender texture of these muffins. I'm grateful to my mother, who taught me the goodness of baking from scratch.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, yogurt, butter and lemon juice. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; leave muffins in pan. , Using a toothpick, poke 6-8 holes in each muffin. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.
Nutrition Facts : Calories 210 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 236mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
YOUR FAVORITE YOGURT MUFFINS
Make and share this Your Favorite Yogurt Muffins recipe from Food.com.
Provided by nonnie4sj
Categories Quick Breads
Time 36m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Combine butter, yogurt, egg, fat free half & half and almond extract in large bowl.
- Stir together flour, sugar, baking powder, baking soda and salt in medium bowl.
- Stir flour mixture into butter mixture just until moistened.
- Spoon batter into 12 greased or paper-lined muffin cups.
- Bake for 16 to 19 minutes or until toothpick inserted in center comes out clean.
- Cool 5 minutes; remove from pan.
- Can be glazed with your favorite glaze recipe.
Nutrition Facts : Calories 185.2, Fat 9.2, SaturatedFat 5.6, Cholesterol 41.4, Sodium 205.6, Carbohydrate 22.8, Fiber 0.5, Sugar 9.3, Protein 3.1
YOGURT GLAZE
This is a quick and yummy glaze to put on top of cupcakes or regular cake!!
Provided by brasicana
Categories Desserts Frostings and Icings Dessert Glazes
Time 35m
Yield 16
Number Of Ingredients 3
Steps:
- Whisk together yogurt, vanilla extract, and confectioners' sugar in a bowl until smooth. Refrigerate for at least 30 minutes before spreading on a cake or cupcakes.
Nutrition Facts : Calories 32.3 calories, Carbohydrate 4.4 g, Cholesterol 2.8 mg, Fat 1.3 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 8.2 mg, Sugar 4.4 g
LEMON YOGURT MUFFINS
Super lemony muffins made with lemon juice and lemon yogurt. A delicious twist on the traditional muffin recipe! For an old-fashioned alternative to the icing, simply dust confectioner's sugar lightly over muffins. Either way, they are delicious!
Provided by Anna
Categories Bread Quick Bread Recipes Muffin Recipes
Time 25m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon yogurt, lemon juice, and lemon zest. Combine the flour, baking soda, salt, cinnamon, ginger, and nutmeg; stir into the lemon mixture until just blended. Spoon batter into the prepared tins.
- Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow the muffins to cool for about 15 minutes before removing them from the pan.
- Place the confectioners' sugar in a small bowl. Stir in the lemon juice 1/2 teaspoon at a time until the mixture is drizzling consistency. Drizzle over cooled muffins, and allow the icing to set before serving.
Nutrition Facts : Calories 90.3 calories, Carbohydrate 15.7 g, Cholesterol 20.7 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 75.3 mg, Sugar 10.2 g
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