WIN 1 MONTH SUPPLY OF SIGGI’S
Recipe and Giveaway
Last month, when I attended BlogFest, I had the pleasure of meeting Siggi and personally hearing the story of how and why he founded siggi’s dairy. Being a lover of yogurt myself and being a even bigger lover of natural foods, I was super excited to get to know this product much better. You can read a bit about his story here. We were given samples during one of our breaks and I was immediately impressed by the thick creaminess, non-watery (the part I don’t like about some yogurts) and the subtle flavor.
“Siggi’s products do not contain any artificial preservatives, thickeners, sweeteners, flavors or colors, and are made with milk from family farms who do not use growth hormones such as rBGH. Siggi’s dairy is fully committed to making rather delicious yogurt products with simple ingredients and not a lot of sugar, always.” (siggisdairy.com/about)
During BlogFest, I was given some coupons for siggi’s yogurt and immediately cashed them in the minute I hit my Whole Foods. You can get siggi’s at various places throughout the United States. Check your area here.
I decided to make a recipe right off their website….Lime & Coconut Muffins. You can see more recipes here.
These were seriously one of the best muffins I have ever made, or tasted!
- 2 cups all-purpose flour (I used 2 cups whole wheat flour)
- 1/2 cup of sugar (I used 1/2 cup of honey)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 oz siggi’s coconut yogurt
- 8 tablespoons virgin coconut oil
- zest of one lime
- juice of 1 lime
- 2 eggs, plus 1 egg yolk, lightly beaten
- 1/3 cup dates, chopped
- 1/4 cup dried cranberries (I used raisins)
- 1/4 cup shredded coconut (unsweetened)
Preheat oven to 400 degrees and prepare your muffin pan covering the insides of the pan with coconut oil and lightly sprinkle with dried, shredded coconut. Tap the excess out.
In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. Then, add the coconut oil, coconut yogurt, lime juice, and zest and mix well.
Add the wet ingredients to the dry ingredients and mix well and with a spatula, fold the eggs into the batter.
Pour the batter into prepared pans about 3/4 of the way full. Do not over fill pans. Sprinkle lightly with shredded coconut.
Bake for about 15-18 minutes or until golden brown and a tester comes out clean.
Cool for about 10 minutes before removing from the pan. The muffins are best the day they are baked but if you keep them in an airtight container, they can last at most 3 days.
Looks delicious doesn’t it?
Siggi’s Dairy has generously offered to give one of my lucky readers an entire month’s supply in the form of coupons for 30 – 5.3 oz cups (stores located in the U.S. only)
Enter below to win 1 month’s supply of siggi’s and try it for yourself!
Thank you for entering and GOOD LUCK!
What is currently your favorite kind of yogurt?