Had some strawberry yogurt that was about to expire. So I went looking for a few recipes to use it in. The first is a variation on my Amish Friendship Bread.
- 1 cup strawberry yogurt
- 1/2 cup milk
- 3 eggs
- 1 tsp vanilla
- 1 cup almonds
- 1 cup Amish Friendship starter
- 2 cups flour
- 1 cup sugar
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 – (5.1 oz) box instant vanilla pudding (I use sugar-free)
- 1/2 tsp salt
I knew some people wouldn’t like big chunks of almonds in the muffins, but I wanted the protein and needed to use the almonds up. So I put them, along with the yogurt, milk, eggs & vanilla into the blender and blended it until the almonds were pulverized.
- Mix wet ingredients in a bowl. Use a plastic or wooden spoon, since metal can cause it not to rise properly.
- Mix dry ingredients in a seperate bowl.
- Then combine dry & wet ingredients and mix well.
- Pour batter into well-greased muffin tins. (or you can use bread pans, if you want bread rather than muffins. You can sugar the tops of the muffins if you want.
- Bake at 325 degrees.
- Bake about 35 minutes for muffins, about an hour for bread. Test with a toothpick or knife, when it comes out clean, it’s done.
I’ve had this starter going since January 2010. I gave up feeding it around April, and since then, it’s been just chilling in an old salsa jar in the back of my fridge. Every now and then, I pour off the hooch and add a tablespoon each of flour, milk and sugar, so it can replenish itself. The muffins turned out totally fine, so I don’t think long-term storage of the starter is detrimental to it at all.