Comments on: Chocolate Yogurt Muffins

By: Anna

Anna — Thu, 24 Mar 2011 23:45:01 +0000

Cissie, I hope you like the muffins! I’ll have to try making a chocolate flaxseed muffin next .

By: Cissie Aube

Cissie Aube — Thu, 24 Mar 2011 23:41:42 +0000

I have just put these in the oven and we’ll see, the batter was a bit thick so I added a little skim milk to make it a better consistancy; tho’ I know that muffins will become “tough” if overbeaten. I am sure they’ll be fine though. I was looking for a recipe for:
“Chocolate yogurt flaxseed muffins” that I’d written down from a site I found on-line and I forgot to put the word ”flaxseed” in the search bar, so I found these and decided they would be fun & just as popular with all my fam & friends.

By: Elizabeth

Elizabeth — Tue, 01 Feb 2011 22:42:57 +0000

Weighing in 2 1/2 years later, for what it’s worth: there’s a lot of variability in solids versus liquid content in yogurt, which probably explains the thickness issues some readers experienced. I substitute yogurt for other liquids (esp. buttermilk) in baking quite often and just add milk or soymilk as needed to achieve the right consistency. I baked these muffins with what I had in the house — white whole wheat flour, olive oil, and kefir — and they had the same silky consistency others mentioned. Very tasty — thanks for the recipe.