Nancy’s Recipes

Desserts

Trifles with Lemon Mini Muffins and Grass-Fed Yogurt

Featured Product: Nancy’s Organic 100% Grass-Fed Plain Yogurt

 

Ingredients

  • 3 cups All-Purpose Flour
  • 1 tablespoon Baking Powder
  • ½ teaspoon Baking Soda
  • ¾ teaspoon Kosher Salt
  • ½ cup Butter, softened
  • 1 cup Sugar
  • 2 tablespoons Lemon Zest
  • 2 Eggs
  • 1 ½ cups Nancy’s Organic 100% Grass-Fed Plain Yogurt
  • Granola
  • Fresh Blueberries

 

Directions

  1. Preheat the oven to 375 degrees and prepare a mini muffin tin with oil or cooking spray.
  2. In a mixing bowl, combine the flour, baking powder, baking soda, and salt.
  3. Separately, beat the butter, sugar and lemon zest until fluffy. Gradually add the eggs and incorporate.
  4. Combine the dry and wet ingredients. Add the yogurt and incorporate.
  5. Using a small scoop, fill the wells of the prepared muffin tin to the top. Bake for 20-25 minutes until the muffin tops are golden.
  6. Remove the muffins from the tin and allow them to cool on a rack for 15 minutes.
  7. Layer the muffins in dessert cups with Grass-Fed Yogurt, granola and fresh blueberries.
  8. Store leftover muffins for 2-3 days in an airtight container.