it's all greek to me

My taste in cheese is slowly evolving. There was a time not too long ago when I wouldn't dream of putting moldy cheese anywhere close to my mouth.

Now I can tell you that I don't get nauseated at the thought of blue, feta, or goat cheeses, and in fact, I actually willingly consume them from time to time.

I've also developed any affinity for Greek yogurt, which I previously found a little too thick and a lot too sour. Even before I began to appreciate it as a snack, I recognized its potential for adding moistness to baked goods and have used it quite often in place of milk, buttermilk, or sour cream.

If you like Greek yogurt and cheeses, I would suggest checking out products from Karoun Dairies, Inc. They produce a wide variety of Mediterranean specialty cheeses and yogurts. The cheeses are natural and handmade using only milk from cows that are free from growth hormones, and all their yogurt products are all natural and a fantastic source of calcium, potassium, and protein. I received samples of Greek Honey Yogurt, Non-Fat Mediterranean Yogurt, Labne-Lite Kefir Cheese, Yanni Jalepeno Grilling Cheese, and Feta Cheese with Kalamata Olives and Thyme.

I used the Greek Honey Yogurt (and a little of the non-fat) in these muffins, and it was the right move. The flavor of the honey is subtle, adding just a little extra sweetness to the mix. These muffins are moist and full of different textures. Bonus--it's an extremely easy recipe!

φράουλα αμύγδαλο Muffins
Makes 12 large or 18 medium muffins
Ingredients:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 3/4 cup granulated sugar
• 5 ounces butter, melted and cooled
• 2 eggs, lightly beaten
• 1-1/2 cups yogurt, preferably Greek
• 1 teaspoon vanilla
• 1-1/2 cups strawberries, coarsely chopped
• 1 cup sliced almonds

Directions:
Preheat oven to 400 degrees F. Line and spray one or two muffin pans.
Mix flour, baking powder, baking soda, salt, and cinnamon in a bowl; set aside.
Cream together the butter and sugar until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition.
Beat in half of dry ingredients, followed by the yogurt and vanilla extract.
Add remaining dry ingredients and mix just until incorporated.
Fold in the strawberries and almonds very gently.
Divide the batter evenly among cups, then bake for 8 minutes at 400 degrees F, then decrease oven temperature to 375 degrees F and bake for about 12 more minutes, until a skewer inserted in the center comes out clean.


*While I was sent free samples of products from Karoun, these opinions are strictly my own.