Stirring the batter has been a kitchen tradition in our family, with the most esteemed mixing task going to the youngest kitchen helper. The same indestructible stainless steel bowl that I used with my mom is now in the hands of my capable kids.
My youngest helper mixed the dry ingredients for the Pumpkin-Ginger Muffins we've been trying from Meg's Kitchen. I used a vintage mixer to beat the other ingredients, then we folded them all together. We made these with Stonyfield Organic Low Fat Plain Yogurt, which is a versatile food we like to have on hand. My helper even helped divide the thick batter into muffin pans.
We discovered that at least in our oven, these muffins needed no more than 17 to 18 minutes of baking, while the recipe calls for around 20 minutes. You can try the recipe from Stonyfield Organic at this link. This is a hearty muffin that makes a filling breakfast or snack item for my kids on the go.
For special occasions, we couldn't resist adding a decadent homemade cream cheese and walnut topping that makes these taste just like a pumpkin roll! Then we tried the frosting recipe from Stonyfield that uses Stonyfield Oikos Greek yogurt. Although the consistency is not as thick, even after refrigeration, it is a tasty, lower fat alternative. It also makes a great dip for mini-muffins.
We made these at East Tennessee's Biggest Bake Sale and talked about fun ways to add yogurt to recipes. Thanks to Stonyfield Organic for providing a free yogurt gift for the first 100 individuals or families who attended the Flour Sack Mama baking demonstration and booth.