In my defense, I still detest the majority of yoghurts available in supermarkets (thin-runny-mucus-like-gloopy-overly-sweetened travesties). I once found myself lured by a Fat-Free No Sugar Cheesecake-Flavoured yoghurt, and I’m almost certain a fairy lost its wings the moment I peeled back the plastic lid. I ate it, because I’d paid for it, but that was a sad day in the life of Hannah. (See also: canned chicken.)
However, this is not a post about disgusting yoghurt. This is a post about Chobani, the thick, creamy, enjoyable yoghurt I used to buy in America (I particularly liked the pomegranate flavour, which sadly isn’t sold here).
I was very kindly sent a box of 14 Chobani yoghurts after expressing excitement on Twitter about their arrival in Australia. And then I was sent another 14 when I mentioned offhand that I’d forgotten to try baking with them. (The Chobani folk are nothing if not passionate about their yoghurt and determined that we Australians enjoy it too.) Here are my thoughts on Chobani’s flavoured yoghurts:
Strawberry 0%: Pleasant flavour, generous fruit swirl. I like that none of Chobani’s flavours are sickly-sweet. Found myself dreaming of a raspberry flavour though.
Blueberry 0%: Not my favourite. I found the flavour a bit watery, and put this down to it being fat-free. I liked it best when mixed with cacao nibs or desiccated coconut (yay fat!).
Peach 0%: Surprisingly, I found the Peach [also 0% fat] Chobani richer in flavour than its blueberry cousin, and therefore enjoyed it more.
Mango 2%: Liked this one in a smoothies and when topped with muesli or granola.
Vanilla 0%: Can’t lie, I didn’t like this at all. The vanilla tasted medicinal and chemically, and I couldn’t eat it straight. However, I did use it to make the below Vanilla Craisin Muffins, and they turned out really nicely. So my advice: bake with the Vanilla if you know what’s good for you.
Passionfruit 2%: My other equal favourite. Really loved the rich creamy yoghurt mixed with vibrant tangy passionfruit. Would buy this again, and am half-planning to invent passionfruit cornbread with it. Is that weird?
Overall, I’m thrilled that there’s a new Greek-style thick yoghurt in Australia, and I’ll happily buy the passionfruit and pineapple flavours in future. Sure, not every flavour is to my taste, but that’s to be expected with anything, really.
And hey, if I can bake semi-healthy muffin deliciousness with the flavours that don’t float my boat on their own, then I’m one happy calcium-filled girl.
Vanilla Craisin Chobani Muffins
Adapted from Chobani’s Honey-Scented Blueberry Muffins
- 1 1/2 cup (225g) wholemeal flour
- 1/2 cup (75g) plain flour
- 1/2 cup (110g) caster sugar
- 1 tb (4 tsp) baking powder
- 1/4 tsp baking soda
- 1/4 tsp ground nutmeg
- 1/2 tsp cinnamon
- pinch of salt
- 1/2 cup craisins (dried cranberries)
- 1 large egg
- 3 tb canola oil
- 1 tsp vanilla extract
- 1 cup (250g) Vanilla Chobani yoghurt
- 1/3 cup milk*
- Preheat oven to 180°C (375°F) and line a standard muffin tray with cases. In a large bowl, whisk together the flours, sugar, baking powder and soda, spices, salt, and craisins.
- In another bowl, whisk together the egg, oil, vanilla, yoghurt, and milk.
- Add the yoghurt mixture to to the dry ingredients and stir until well combined. This is a very thick batter so you’re probably going to have to stir a lot, thereby defying the whole “mix muffins lightly” mantra bestowed upon us by Ye Olde Bakers of Ye Olde Times Ye Olde Olde. These are hearty muffins. Go with it.
- Fill the lined muffins cases with batter and bake for around 18 minutes, until a skewer stuck in the centre comes out clean.
- Feed to family, work colleagues, and yo’ own fine self.
* I added the milk because, without it, there wasn’t enough liquid to turn the dry ingredients into a batter. Even with the milk, the batter was almost scone-like in density, but hey, it worked in the end. Just don’t expect a thin runny batter, okay? Okay. We’re cool.