Pineapple & Strawberry Yogurt Breakfast Muffins…

Having a two year old and a one year old in our house, we consume a lot of yogurt. In fact during fussy periods I’m sure yogurt makes up nearly 99.9 % of their diet. As a result we’ve tasted a lot of different types of yogurts, the good and the synthetic, sugar filled awful ones. Even some of the big brand ones can seem a little sugary and lacking on the creaminess front.

However, not Rora Dairy yogurts. These are a definite step up. Creamy, delicious and full of flavour, they have proved a hit at breakfast time over the last week. Made on a fairy farm, just outside of Aberdeen, Rora Dairy prides itself on creating yogurts that are natural and healthy for you. Full of calcium, for developing healthy bones, and a necessity for healthy hearts and muscles. The friendly bacteria will also ensure little digestive systems and big digestive systems are kept in tip top condition.

At a time when it seems that more and more of us are cutting out dairy and animal products I’m really pleased to see this Scottish Dairy making it’s mark, delivering a product that there really is no substitute for. Perhaps that’s the farmer’s daughter in me, speaking out in support of Scottish farming, but we really do need to shout from the roof tops as there are some great producers doing great things.

Not only have we been scoffing the new mini pots for breakfast, they also go pretty well with our homemade granola and are equally good in our breakfast smoothies but unsurprisingly our pineapple and strawberry yogurt breakfast muffins have been a hit. Give the recipe a whirl this weekend to get your day off to tasty and tropical start.

1. Begin by preheating the oven to 180c and line or grease a 12 hole cup muffin tin or two 6 hole muffin tins.

2. Sift 225g of plain flour and 2 tsp. of baking powder into a bowl. Add 150g of caster sugar and 115g of desiccated coconut and combine all the dry ingredients together.

3. Make a well in the centre and add two eggs, two 150g mini pots of Rora’s strawberry yogurt and fill one of the pots with vegetable oil and add that into the mixture. Mix until combined but don’t over mix.

4. Finally gently fold in 200g of finely diced fresh pineapple. Spoon the mixture into the 12 holes and bake for 30-35 minutes, or until golden brown.

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