I like adding Chobani Greek yogurt (plain, non fat) into my dishes/treats because it's a great way to add in some heart-healthy protein, probiotics, as well as replace fats. I find it best when I replace 1/2 to 3/4 of the fat in the original recipe. In fact, I've used Chobani to replace some fat in my Nutri-Savvy Granola (ask me for my recipe), my healthy yogurt coleslaw dressing and in my White Frosting Glaze (in place of the butter) for my girls gingerbread cookies ( stay tuned for future blog post).
"Sour Cream" Coffee Cake Muffins w/ Chobani
for the cake: - 1/3 cup Chobani Greek yogurt, plain, non fat
- 1/3 cup powdered sugar
- 1/4 cup pure cane sugar
- 1/4 cup Butter or Butter spread (I used Smart Balance, Light)
- 1 egg
- 3/4 cup flour
- 1/4 cup almond meal
- 1/2 tsp baking soda
- 1/4 cup pecans (or walnut halves)
- 1 Tbsp brown sugar
- 1 Tbsp pure cane sugar
- 1/2 tsp cinnamon
- Drizzle baked cupcakes with 1 Tablespoon of Maple syrup
or 1 Tbsp of my Chobani White Frosting Glaze (recipe in first paragraph, above).
Grease and flour a muffin tin. Preheat oven to 350ºF. Cream butter and sugars. Add egg and vanilla. In a separate bowl mix flour, almond meal, baking soda and cinnamon. Combine wet and dry ingredients and stir well. Equally divide batter into grease muffin tin to make 6 muffins. Make the topping: In a food processor grind sugars and pecans. Mix in cinnamon. Equally divide topping onto each muffin. Bake for approx. 20 minutes or until toothpick inserted comes out clean. Optional: Drizzle with maple syrup or my Chobani White Frosting glaze for a little more sweetness. Enjoy!
Below are pics of my Mother-in-Law and daughter Ailish enjoying my "Sour Cream" Coffee Cake Muffins w/ Chobani:
