This is a sponsored post by Nuffnang Australia
Moist and super fruity, these muffins beg to be taken on a picnic, be swapped for a smile and shout of glee. Gobble them up!
If you are a regular reader you will know these things:
- I generally make yoghurt from scratch for my family
- I have been lactose intolerant all my life so do not eat (dairy) yoghurt
- My kids adore yoghurt
It may seem strange that I am reviewing a yoghurt brand…..My family love it so much that I thought it was a great opportunity to explore an option that could be suitable in the instance that time is tight, or other commitments intrude. Making food from scratch is time consuming. Despite best intentions, sometimes I fail to get to all things that I would like to.
I was invited to a brunch to re-launch Dairy Farmers Thick and Creamy Yoghurt. Thick and Creamy has gone gourmet – with a lovely smooth and creamy texture with real fruit pieces. It contains no artificial colours, flavours or gelatine
The brunch showcased the new range of flavours:
- Field Strawberries
- Original Sweetened
- Field Blueberries
- Mango and Passionfruit
- Lemon Cream
- Yellow Box Honey
- Caramelised Fig
- Raspberry and Coconut
It was a fabulous event at Collingwood Children’s Farm – if you have not visited there I urge you to do so. It is a great place to visit, and not just for the kids.
I could have wandered happily around the vegetable gardens all day, but woe is me, I had to be fed amazing food and watch 2011 MasterChef contender Alana Lowes doing a cooking demonstration!
The new Thick and Creamy Yoghurt range less sugar and more fruit and is now on my shopping list when I am not making my own yoghurt. Did I mention that Mr Fresh and the boys love it? They have been racing each other to finish dinner to get to yoghurt as dessert.
These are my Blueberry Yoghurt Muffins:
- 80 grams butter - softened
- ½ cup brown sugar
- 1 egg
- 1 banana mashed
- ½ cup fresh blueberries
- ¾ cup Dairy Farmers Thick and Creamy Field Blueberries Yoghurt
- 1 and ½ cups self raising flour
- Heat the oven to 170 degrees
- Combine the butter and sugar and mix until smooth and well combined
- Add the egg and continue to beat until creamy
- Add the remaining ingredients and fold in gently to combine
- Add the mixture to a muffin tray and place in the oven to cook for 30-35 minutes
- Test for readiness with a skewer or knife. It should be removed smoothly with no sticky residue
*I was compensated for writing this article/recipe; the opinions about the product are my own.
Have you tried adding yoghurt to muffins or cakes? What is your flavour of choice?
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