I was provided samples of Tillamook #Farmstyle Greek Yogurt for review purposes. #FirstTaste
Yogurt is a staple in our house. It’s portable, delicious, it’s packed full of protein, and it’s perfect for a quick snack. The toddler is the biggest yogurt eater and often gets mad at me when she runs out and I haven’t been to the store yet. I’m not a big yogurt eater, but I do love cooking with it and it makes for a healthy addition to recipes. Tillamook recently sent us some of their new Farm Style Greek Yogurt to try out and I was on board because it contains no artificial sweeteners, colors, flavors, growth hormones, or high fructose corn syrup. It also features locally sourced fruit and nuts from the Pacific Northwest as well as buttermilk cultures for a less tart taste. The one thing I hate about yogurt is having to check the labels and see if it’s filled with crap ingredients. I’m happy knowing I can feed my family a delicious and healthy yogurt like Tillamook Farm Style Greek Yogurt and it’s free off all the garbage.
Of course the toddlers first instinct was to start eating them all and mine was to make a delicious treat with them, so while I baked, she inhaled. It’s a perfect combo in our home. The individual flavored yogurts are perfect for her snack time with flavors like strawberry, blueberry, vanilla, cinnamon hazelnut, and honey peach. While the 32oz containers are perfect for me to use with baking, in smoothies, and other recipes.
Since I had some strawberries in the fridge that needed to get eaten up ASAP I decided to put them to good use along with our Tillamook Farm Style Greek Yogurt and make some delicious Strawberry Yogurt Muffins. Muffins are another snack time favorite in our home and I just love making big batches of them and freezing them so I can pull one out for a quick snack or breakfast. Just let them thaw or pop them into the microwave for about 30 seconds and you have a delicious and homemade muffin.
You’ll want to mix your wet ingredients and dry ingredients together and then fold in your diced strawberries.
Next you’ll either want to spray a muffin pan with non stick cooking spray or use muffin tins. I did a batch of mini muffins. For mini muffins you’ll want to add about a tablespoon of batter to each tin and for regular sized muffins I use a large sized cookie scoop to get the perfect size. Sprinkle each muffin with a pinch of brown sugar and bake!
Bake until golden and delicious!
2 cups all-purpose flour + 1 Tb. to coat the berries
1 tsp. baking powder
1 tsp. baking soda
½ tap. Salt
¼ cup butter
¼ cup vegetable oil
¾ cup sugar
1 cup plain yogurt
½ tsp. vanilla extract
1 ¾ cup chopped strawberries
¼ cup brown sugar for the top