This Lemon Yogurt Bread reminds me of my favorite banana nut bread, except that it’s lemon flavored. Oh my, this is tasty! I can barely stop eating it!
I used Yoplait Lemon Cream Pie flavored yogurt. Because it comes in 6-ounce containers, I had to buy two. So, after filling an 8-ounce Pyrex cup with yogurt, I was forced to eat the remaining 4 ounces with a spoon. Well, someone had to do it, and there was no one else here at the time!
Wow! What a wild experiment I had with my new Easy Lemon Poppy Seed Muffins recipe today. I wanted to make some lemon muffins from my old lemon poppy seed bread recipe, but I only had two muffin pans: a 12-hole medium size, and a 24-hole mini-muffin size. As it turned out, this recipe makes 21 medium muffins or a pan each of medium and mini-muffin sizes. Perfect! Then I had to adjust the cooking times to remove the mini-muffins from the oven before the larger ones. It all worked out fine, and here is the result. Two batches of different-sized muffins!
I probably could have done a prettier job on the glazing, but I was in a hurry to eat a few!
My new recipe for Homemade Croutons has been completely revamped, because it originally had too much sodium, plus I discovered that it’s unnecessary to dry the bread beforehand.
When these croutons finished baking, and they had cooled a few minutes, I tried a couple of cubes just to see if it worked for me. I couldn’t believe the texture and taste. I couldn’t stop eating them. To me, they taste better than a lot of the crispy snacks I’ve bought in the store. The herbs and spices you might use are limited only by your imagination.