Breakfast & Brunch
Blueberry Almond Streusel
Muffins
Muffins
INGREDIENTS
For Streusel:
½ cup all-purpose flour
½ cup sugar
⅓ cup chopped almonds
½ tsp almond extract
5 tbsp cold unsalted butter, cut into cubes
For Muffins:
2 cups all-purpose flour
½ cup sugar
2 tsp baking powder
1 tsp cinnamon
1 tsp cardamom
½ tsp fine sea salt
1 cup Fi Greek Yogurt
6 tbsp unsalted butter, melted
2 eggs
1 tsp vanilla
2 cups fresh or frozen blueberries
⅓ cup water
STEPS
Preheat oven to 375℉. Line a standard 12-cup muffin tin with paper liners or spray with cooking spray.
Streusel: In a medium bowl, whisk to combine flour and sugar. Stir in almonds and extract. Using fingertips, rub butter into almond mixture to form medium clumps. Refrigerate until ready to use.
Muffins: In a large bowl, whisk together flour, sugar, baking powder, cinnamon, cardamom and salt. In a separate medium bowl, whisk together yogurt with ⅓ cup water. Stir in butter, eggs, and vanilla.
Fold flour mixture into wet ingredients, then fold in blueberries. Divide batter between muffin cups, top with streusel and bake until golden brown and a toothpick inserted into 1 or 2 of the muffins comes out clean, about 25 minutes. Remove from oven and let muffins cool for 10 minutes in the pan before serving.
Store any leftovers refrigerated in an airtight container for up to 5 days.
For Streusel:
½ cup all-purpose flour
½ cup sugar
⅓ cup chopped almonds
½ tsp almond extract
5 tbsp cold unsalted butter, cut into cubes
For Muffins:
2 cups all-purpose flour
½ cup sugar
2 tsp baking powder
1 tsp cinnamon
1 tsp cardamom
½ tsp fine sea salt
1 cup Fi Greek Yogurt
6 tbsp unsalted butter, melted
2 eggs
1 tsp vanilla
2 cups fresh or frozen blueberries
⅓ cup water
STEPS
Preheat oven to 375℉. Line a standard 12-cup muffin tin with paper liners or spray with cooking spray.
Streusel: In a medium bowl, whisk to combine flour and sugar. Stir in almonds and extract. Using fingertips, rub butter into almond mixture to form medium clumps. Refrigerate until ready to use.
Muffins: In a large bowl, whisk together flour, sugar, baking powder, cinnamon, cardamom and salt. In a separate medium bowl, whisk together yogurt with ⅓ cup water. Stir in butter, eggs, and vanilla.
Fold flour mixture into wet ingredients, then fold in blueberries. Divide batter between muffin cups, top with streusel and bake until golden brown and a toothpick inserted into 1 or 2 of the muffins comes out clean, about 25 minutes. Remove from oven and let muffins cool for 10 minutes in the pan before serving.
Store any leftovers refrigerated in an airtight container for up to 5 days.
Yogurt Waffles with Maple Yogurt Sauce Board
COOK 20 Min.
INGREDIENTS
2 large eggs
1 ¾ cups whole milk or milk substitute
½ cup Fi greek Yogurt
1 tablespoon agave nectar or honey
1 teaspoon vanilla extract
2 cups all-purpose flour
1 ½ tablespoons baking powder
½ teaspoon salt
Maple Yogurt Sauce Ingredients:
1 cup Fi Greek Yogurt
¼ cup maple syrup
¼ teaspoon vanilla extract
Serve with:
Bacon, sausages, fruit, and chocolate chips
STEPS
Preheat the waffle iron.
In a medium-size bowl, whisk eggs, milk, Fi Greek yogurt, agave, and vanilla extract until well combined.
In a separate bowl, toss together flour, baking powder, and salt.
Add the flour mixture to the egg mixture and whisk together until smooth.
Add about 1/3 cup of batter into the waffle maker and cook until golden brown.
Repeat with the remaining batter.
In a small bowl, combine yogurt, maple syrup, and vanilla extract. Set aside.
Serve waffles with maple yogurt sauce, maple syrup, extra yogurt, mini chocolate chips, fruit, bacon, and sausages.
Greek Yogurt Mango Parfait
This Yogurt Parfait recipe combines
creamy Fi Greek yogurt, mango*, honey and crunchy walnuts or granola to create a simple grab-and-go breakfast option! Whether you make it a part of your weekly meal prep or put it together in 5 minutes for an easy treat, this layered fruit yogurt parfait is guaranteed to impress
Fan of healthy yogurt desserts? If so, be sure to try it!
Yields: 1 servings
