November 21, 2024

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Stonyfield Strawberry Pancake Muffins Recipe

2 min read
What’s for breakfast?  How about some strawberry pancake muffins make with Stonyfield organic greek yogurt.  You can make up a batch on the weekend and have them for the kids during the week to grab on their way out. I actually had to giggle when I found out it was National Pancake Week because my family knows that the only type of pancakes I am good at making are the frozen kind.  I really don’t know what

Green Living, Cloth Diapers and Going Green with Kids – The Eco Chic –

Stonyfield Strawberry Pancake Muffins

What’s for breakfast?  How about some strawberry pancake muffins make with Stonyfield organic greek yogurt.  You can make up a batch on the weekend and have them for the kids during the week to grab on their way out.

I actually had to giggle when I found out it was National Pancake Week because my family knows that the only type of pancakes I am good at making are the frozen kind.  I really don’t know what is wrong with me, I can cook almost anything except pancakes!  I usually end up burning them, making them too fluffy, too cakey, to thin and runny, or flat.  I decided for this project I was going to do something I rarely mess up on – cupcakes or muffins!  Pancake muffins!!

It’s strawberry season here in Florida so I added some fresh chopped strawberries to the batter.   You could add any of your favorite ingredients including chopped nuts, bananas, chocolate chips, peanut butter, etc.

5.0 from 1 reviews
Stonyfield Strawberry Pancake Muffins Recipe
Prep time
Cook time
Total time
Strawberry pancake muffins with Stonyfield organic yogurt.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12
Ingredients
  • ½ teaspoon salt
  • 1⅓ cup flour
  • 2 teaspoons baking powder
  • 5 Tablespoons sugar
  • 1 egg
  • ⅔ cup milk
  • ¾ cup Stonyfiled organic Greek yogurt
  • 2 Tablespoons melted butter
  • ½ teaspoon vanilla
  • ½ cup chopped Florida strawberries
Instructions
  1. Preheat oven to 375F
  2. Sift the dry ingredients together in a small bowl.
  3. Mix milk, butter, egg and yogurt in a small bowl.
  4. Combine the wet ingredients into the dry ingredients; stir until lumpy.
  5. Fill muffin tins about half way with batter.
  6. Add chopped strawberries and cover with a little more batter.
  7. Bake for 20-25 minutes until slightly golden brown.

 

The pancake muffins didn’t brown as much as I would have liked them too but they tasted delicious.  The kids ate them up and asked me to make more.  I would consider that a success.

To learn more about using Stonyfield yogurt in your next recipe check out their handy yogurt substitution guide here: https://www.stonyfield.com/recipes

What ingredients would you add to your pancake muffins?

This post was created in partnership with Stonyfield. All opinions are my own.

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