A few weeks ago I got a Happy New Year email from Emily at Chobani. She was wondering if I wanted to bring some yogurt for my friends at school to try. I had to email her back and tell her that I had no friends at school. No really it’s true, it’s a combination between my school and classes being too large, me being a mature student, and I haven’t met any other students in my major. However I did think my book club friends would appreciate the snack.
I baked up some muffins with pomegranate yogurt.
The recipe is from the Chobani Kitchen site, I just baked the muffins for 19 minutes instead of the time for the bread.
Last night = more baking.
I made pancakes for dinner.
Gotta love pancakes for dinner!
In between flipping pancakes I made the most delicious zucchini muffins.
Zucchini Muffin Recipe
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon cinnamon
- 1 egg (or one flax egg)
- 3/4 cup sugar
- 1 medium size zucchini (shredded)
- 1/4 cup oil
- 1/4 cup yogurt
- 1/2 cup chopped toasted walnuts
Mix the dry ingredients and wet separately, then combine. Bake at 350 for 17 minutes. Makes 12 muffins.