You may not have heard about them yet but there’s a new yoghurt company in town, Chobani is the name to look out for and you’ll find their yoghurts in selected Tesco stores. They’re currently running a recipe competition where the prize is a full weekend pass to the Food Blogger Connect conference in London. The winning recipe will also be served to the delegates for brunch, this all sounds very exciting and this muffin recipe is my entry. To create my competition entry, Chobani very kindly sent me a selection of their strained yoghurts to play with. The yoghurts are nice and thick and taste very indulgent yet they are completely fat free with a variety of fruity flavours to choose from and all natural ingredients. As soon as I saw the pomegranate yoghurt pot, recipe ideas started to form.
The theme of the competition is brunch recipes and the first thing that came to mind was muffins, but I didn’t want these to be any old muffins, I wanted to create something a bit fancier. Cupcakes seems to get all the attention when it comes to icing and decoration but I don’t see why muffins can’t be prettied up now and again too. I used the pomegranate yoghurt along with fresh pomegranate seeds in the muffins and then used a little pomegranate juice to both flavour and colour the icing. There is hazelnut milk in these muffins, this adds a very subtle nutty flavour but you could also use cows milk as well. The rose in the icing adds a hint of the Middle East to these muffins and complements the fruitiness of the muffins.
Ingredients – makes 6
For the muffins:
200g self raising flour
1/2 tsp baking powder
80g caster sugar
170g pot Chobani Pomegranate fat free strained yoghurt
80g pomegranate seeds – approx 1/2 a large pomegranate
1 large egg
60ml hazelnut milk
For the icing:
25ml pomegranate juice and the seeds – from the other half of the pomegranate
2 drops rose extract
150g icing sugar
- Preheat the oven to 200C and place a 6 hole silicone muffin tray on a baking tray or line a metal muffin tin with 6 paper cases.
- Place the pomegranate seeds in a large bowl – use a wooden spoon to whack the seeds out of the shell – then add the flour, baking powder and sugar and briefly mix. Coating the seeds in flour prevents them from all sinking to the bottom.
- In a separate bowl use a fork to lightly beat together the yoghurt, egg and milk.
- Add the yoghurt mixture to the flour mixture and stir briefly with a wooden spoon until just combined, take care not to overmix. Divide evenly between the holes of the muffin tray/muffin cases and bake for 20 minutes until risen and golden. Cool on a wire rack.
- While the muffins are baking make the icing. Squeeze the juice from the pomegranate half into a small bowl and reserve the seeds. Add the rose extract and stir then gradually stir in the icing sugar until you get quite a thick icing. When the muffins are cold spread with the icing and then decorate with the reserved pomegranate seeds.