The last time I made muffins, they came out sort of dense and firm rather than light and tender.
Did Dannon always put pectin in their yogurt? I'm a little disappointed but thankful it isn't HFCS.
I thought my less than stellar muffin results might have been due to the fact that I used a Greek style of yogurt rather than plain ol' American yogurt.
I never noticed before how much protein is actually in yogurt. And potassium!
That's where this regular yogurt comes in. Let's see if this stuff makes a difference in my next take of muffins.
Dannon plain nonfat yogurt, available in the dairy section of Ralph's in a 32 ounce container for $4.19
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