As we head into some of my favorite winter holidays, TheRecipeRedux and siggi’s yogurt are having a healthy holiday recipe contest – fun! I met Siggi himself at a nutrition conference this fall and have enjoyed being introduced to this product. Siggi’s philosophy for his Icelandic-style yogurt is: simple ingredients, not a lot of sugar. Dairy and non-dairy yogurts alike can be full of sugar – some with more grams of it than a Coke! All of siggi’s yogurt contains more protein than sugar; even the flavored varieties. Plus they have light, authentic flavors like blood orange and ginger, co
conut, and vanilla. I made some moist yogurt muffins as an alternative dessert at Thanksgiving and they still make your house smell like pumpkin pie.
These healthier muffins are Mediterranean-inspired and feature classic autumn ingredients. Siggi’s vanilla yogurt blended with olive oil creates a moist texture while apricots and pistachios offer chewiness and crunch. Pumpkin spice and pure vanilla extract offer familiar fall flavors and a delicious aroma as they bake. I hope you enjoy these Autumn Honey-Nut Yogurt Muffins for your fall and winter holidays this year!
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 1 teaspoon pumpkin spice
- 1 container (5.3 oz) Siggi’s vanilla yogurt
- 1/2 cup milk of your choice: soy, almond, dairy
- 1 teaspoon pure vanilla extract
- 2 large eggs, at room temperature
- 1/4 cup honey
- 1/2 cup virgin olive oil
- 1 cup chopped dried apricots, soaked in boiling water for 5 minutes and pressed slightly to discard excess liquid.
- 3/4 cup salted, shelled pistachios, roughly chopped
- Preheat oven to 400 degrees (F). Line a 12-cup muffin tin with paper liners or spray lightly with oil; set aside. In a large bowl, whisk flours, brown sugar, baking powder, baking soda, salt and pumpkin spice; set aside. In a medium bowl whisk together the yogurt, milk, vanilla, eggs, honey, and oil. Gently fold the yogurt mixture into the flour mixture until combined. Do not over mix. Fold in the apricots and pistachios. Divide the batter evenly among the prepared muffin tins, filling each cup ¾ full. Bake for 16-18 minutes or until lightly browned on top and springy to the touch. Allow the muffins to cool for 5 minutes in the pan before carefully transferring to a cooling rack to cool completely.
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