Grant, Corrine and I lived in Portland while Grant went to school at Lewis and Clark back in the (should I say it??) 80's. Gasp! We are old. Last summer, my mom and I took a little trip back to the Oregon Coast.
The Oregon coast probably attracts more folks who are on the Eddie Bauer/Birkenstock/granola side of life. More for families, and people who really enjoy long stretches of deserted beaches, fresh air, and a laid back coastal lifestyle. Big sigh. I love it there. Did I already say that? Back to the trip. Mom and I spent days driving, walking, and stopping at every little fruit stand, bakery, restaurant, antique shop, roadside marker and beach along the way.
I love to travel with people who will indulge in my road trip crazy. Meaning, we need to stop at every bakery/quaint restaurant/gas station that might sell funky junk and home made treats.
We drove to Tillamook one day. Sound familiar? Yes. The Cheese people. Actually Tillamook is more than just cheese. It's ice cream, yogurt, cheese, and butter. Yum. We drove through Tillamook, to the beach at Cape Lookout and also to the Cape Meares Lighthouse. Serene and absolutely beautiful.
Cape Lookout, Tillamook, Oregon
A couple of mornings later, I got up started writing a recipe for yogurt muffins. I tried to stay with a light and (semi) healthy theme, so I used 1/2 cup of canola oil (instead of butter) and only 1/2 cup of sugar (this is almost sugar free to me). Fresh and light, but enough sweet to qualify as a yummy breakfast treat. Wouldn't your mom love these on Sunday?? You remembered, right?
Next Sunday is Mother's Day.
This year I'm posting a Mother's Day Brunch menu. I'll have quiche and salad posted later this week.
See you soon.
After you finish your Mother's Day shopping.
Yes, I'm talking to you.
P.S. I my next life, I'm definitely living on the beach.
P.S.S. I did not receive any payment for this post. I did receive a box of Tillamook yogurt for testing purposes. And some gift certificates for more yogurt that I will( in the near future) include in a giveaway to you on this blog :)
Oh, the recipe! Here it is...
Fresh Blackberry and Lemon Yogurt Muffins with Warm Vanilla Yogurt Glaze
A Bountiful Kitchen
1/2 cup sugar
1/2 cup canola oil
3 tablespoons lemon juice
zest from 1 lemon
1- 6 oz container Tillamook Light Vanilla yogurt*
1 1/2 cup flour
1 teaspoon baking soda
1 teaspoon baking powder1 1/2 cup blackberries, rinsed
1/2 teaspoon salt
1/2 teaspoon salt
1- 6 oz Tillamook Light Vanilla yogurt*
2 tablespoons granulated or powdered sugar
Grease a 12 cup muffin tin, set aside.
Preheat oven to 400, set rack in center of oven.
In a medium size bowl, whisk together the eggs, and 1/2 cup of sugar. Add the canola oil, lemon juice, zest and vanilla yogurt.
Place the flour, baking soda, baking powder and salt into a small bowl and whisk together with a fork. Pour dry ingredients into the bowl with wet ingredients. Mix with a large spoon or spatula just until all of the wet and dry ingredients are incorporated. Fold in the blackberries.
Scoop the batter evenly into the muffin cups.
Bake at 400 degrees for about 15-17 minutes or until center springs back when touched lightly.
Remove from oven.
Heat the remaining 6 oz of yogurt in a small pan over medium-high heat on stove. Whisk and heat to a low boil for about one minute. Whisk in 2 tablespoons of granulated or powdered sugar.
Muffins are best served while warm, but may also be served at room temperature.
-*You may use any flavor/brand of yogurt. This recipe would also work well with a lemon or berry flavored yogurt. I recommend using a lemon or vanilla flavor for the glaze/topping.
-You may also use any type of fruit. I suggest fresh blueberries, raspberries, strawberries, etc.