I had a container of yogurt in the fridge that was only going to good for a couple of days, so I needed to use it asap. I made an adaptation of a classic yogurt cake, and turned them into jam muffins. I always prefer making muffins over a cake because they are so much more portable and easy for the kids to grab.
These muffins are not overly sweet, they have the added punch of protein, and they are so moist. They are quick to come together, and a favorite of the family's, so I hope you enjoy them as much as we do!
Yogurt Jam Muffins
1 c butter
1 1/2 c white sugar
1 1/2 tsp vanilla
3 c flour
1 1/2 tsp baking soda
1 tsp baking powder
1 1/2 c plain yogurt (or more as needed if batter is too dry)
jam - whatever flavor you would like!
Preheat oven to 350. Cream together the first 3 ingredients. Add eggs and combine. In a separate bowl mix together the dry ingredients. Add the dry ingredients and yogurt alternately to the butter mixture, mixing after each addition. To assemble, line a muffin container with muffin cups. Put about a tablespoon of batter in the bottom of each cup. Add a teaspoon of jam on top, than top with another tablespoon of batter. This recipe makes about 20 muffins. Bake for 30 minutes, and eat!