Greek Yogurt Muffins

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Before I landed my current position in Hotel Sales, I worked as a wedding & event planner. I worked at a private club and later a hotel, planning and coordinating weddings. I worked with a number of brides and mothers-of-the-bride from the beginning phases of booking their wedding to the actual wedding day itself. This included small intimate affairs and lavish 300 person weddings, but for some reason all of the brides had one thing in common. They were all at some point, completely stressed out. And I just didn’t get it. Maybe it was the hundreds of chair covers I tied or the thousands of escort cards that I painstakingly alphabetized, but I sort of became immune to the details that stressed so many brides out. I always had the idea that when it came to my own wedding, I wouldn’t care about the details.

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My philosophy has always been if I end up married to my best friend at the end of the day, the wedding will be a success. Sure, I’ve had fun planning cute little details for our big day,(I’m not letting those years in the industry go to waste!) but when it comes down to it, the only thing I really care about is the actual getting married part of the wedding day. So because of this, I always thought I would be the exception to the “stressed out bride” norm. And for the most part I have been. Even though so many brides-to-be go on some sort of crazy crash diet to look their very best on the big day, that just isn’t my style. Because it’s a wedding, not a beauty pageant. And even though I kind of hated the way they did my hair for my “bridal hair trial” I’m not too worried, as I’d much rather just do my own hair anyway.

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But the type of stress I didn’t expect to take on was the guilt. The guilt of having family members and friends spending so much time to throw not one but four bridal showers for me. And the guilt of asking my best friends to fly into town and wear a dress I picked out so they can stand by my side at the alter. And the guilt of running into people I went to high school with that might possibly expect an invitation despite the fact that we lost touch years ago. So even though I promised myself I would be cool as a cucumber when my big day rolled around, certain types of stress are inevitable. And for me, this has resulted in terrible stomach aches that my doctor attributed to “wedding stress.” As a former wedding planner, I’m a little embarrassed. But I guess that’s life. So to combat my “stress induced stomach pains” I was told to relax and avoid a few food groups to see if it helped at all. And one of these forbidden food groups was dairy. And since I had just purchased some Chobani Greek Yogurt, I decided I needed to use it in a different way. And that is how this muffin recipe came to be. The muffins have a slightly tangy flavor from the key lime flavored yogurt which I think pairs really nicely with the sweet blueberries. Just make sure you add the blueberries in while they are still frozen or else they will bleed and result in some ugly blue muffins.

Ingredients: Makes 12 muffins

  • 1/3 cup milk
  • 1/4 cup applesauce
  • 1 6oz container Key Lime Greek Yogurt (or the flavor of your choice)
  • 1 egg
  • 1 3/4 cup all purpose flour
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup frozen blueberries

Preparation:

  1. In a large bowl, beat milk, applesauce, yogurt and egg until well blended
  2. Stir in next 4 ingredients (flour through salt) until just combined
  3. Gently fold in frozen bluberries
  4. Divide batter between 12 muffin liners
  5. Bake at 400 for 20-25 minutes, or until a toothpick comes out clean when inserted in the middle

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Blueberry Bread

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One of my high school friends recently pointed out to me that it has been 10 years since we entered our first year of high school. It just seemed so odd to me that 10 years have already passed since we were those gawky 15 year olds stumbling our way through 9th grade. And this got me thinking…if 15 year old me could see where I am now, would she be happy with where I ended up? My immediate answer was yes. I have a very happy, full life, so of course the 15 year old version of myself would be happy to see that. But I also think she would be pretty surprised and perhaps a bit confused when learning about the career I chose. When I was fifteen I flip flopped back and forth about “what I wanted to be when I grew up.” Some days I wanted to be a chef and other days I wanted to go into musical theatre. But no matter how many times my “dream job” changed it always involved either food or music. If you’ve read this blog for a while, I’m sure it comes as no surprise that food always had a part in my future ambitions. But perhaps the music part is a bit of a surprise. Yet once upon a time, music was a huge part of my life. I started singing when I was 5 years old, and couldn’t really get enough of it.

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My high school days were spent in choir practice and voice lessons and there weren’t many things I loved more than singing in front of a big crowd. A pretty odd hobby for someone as shy as I always was, but somehow it just worked. Eventually I retired from my short lived singing career, but my love of music never went away. So I’m sure the fifteen year old me would be surprised that I ended up not as a singer or a chef…but a hotel sales manager. But even though I always scoffed at the idea of working in a hotel and even worse, working in sales, I truly love where I ended up. Because as strange as it may sound, my job actually allows me to be surrounded by both food and theatre. I get to spend half of my time planning catered events and creating menus for my clients. And because my hotel is located in the heart of Detroit’s theatre district, the other half of my time is spent working with the company managers of all of the Broadway musicals and plays that come into town. I even get to attend many of the new shows that visit the city. So I’m hoping fifteen year old Colleen wouldn’t be too disappointed with her 25 year old counterpart.

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And even though the “food” part of my job doesn’t exactly involve cooking, I think I make up for that on the weekends. Last weekend I whipped up this sweet blueberry bread, with a few simple ingredients I already had in my kitchen. The bread is cake-like and would be delicious drizzled with a simple lemon glaze. I kept mine simple, but feel free to add a glaze or frosting to sweeten things up a bit.

Ingredients: Makes 1 loaf, Adapted slightly from AllRecipes

  • 2 eggs
  • 1 cup granulated sugar
  • 1 cup skim milk
  • 3 tablespoons canola oil
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 1 cup frozen blueberries, thawed and drained

Preparation:

  1. In a large bowl, beat eggs and sugar together until smooth
  2. Beat in milk and oil until well incorporated
  3. In a separate bowl, whisk flour, salt and baking powder together
  4. Gradually add flour mixture to egg mixture until well combined
  5. Fold in blueberries
  6. Pour batter into a greased loaf pan and bake at 350 for 50-65 minutes, or until a toothpick comes out clean when inserted into the center of the loaf