Baby-Friendly Baked Yogurt Cheesecake Muffins

I want to start by saying this recipe was a great success and is definitely a keeper!

Now, for the story behind it – and Happy Juneteenth!

With daycare closed today for Juneteenth, I spent the day with the baby. While scavenging through the fridge to find something to feed the baby, I discovered 4 cups of baby yogurt that were just one day past their expiration date. I decided to use them to make a cheese pastry.

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Jump to recipe

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So I asked ChatGPT-

I've got 16 oz of baby yogurt lightly flavored by fruit, mildly sweet. I have some cornstarch, eggs, heavy whipping cream, flour, and some other ingredients like sugar and other basics. Help me create a baby friendly baked cheesecake using the yogurt. I do not have cream cheese.

Here's the first response from ChatGPT-

I then thought about it a bit, and decided cake is too messy, also a greater fridge commitment.

Would this work as muffins? If yes please adjust recipe

There's nothing ChatGPT can't do :-)

However, as I started making this, I noticed it was pretty runny. I'm actually pretty good at baking, so I knew this didn't look quite right.

What should the consistency of the batter be?

I'm pretty lazy and this was a lot of text so I refined:

It seems too thin

I added flour and starch-

I had to add four tablespoons of cornstarch and four tablespoons of flour. Please adjust the final recipe with the adjusted flour and starch

It did a good job, however being a robot, it took my request about portions a tad too literally-

So I had to ask-

Can you just write 1/2 cup instead of 1/4 cup + 4 tablespoons?

Of course it can. It's my fault for forgetting I am not talking with a human :-)

(Check out the bottom for some extra conversation about rising agents :-) )

Certainly! Here's the revised recipe with the adjusted measurements written more straightforwardly:

Enjoy these Baby-Friendly Baked Yogurt Cheesecake Muffins!

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Servings: ~21

Preparation and baking time: 35 minutes

ChatGPT based calories per serving: 160 calories

Baby-Friendly Baked Yogurt Cheesecake Muffins

Ingredients:

• 16 oz baby yogurt (lightly flavored by fruit, mildly sweet)

• 3 large eggs

• 1 cup heavy whipping cream

• 1/2 cup cornstarch

• 1/2 cup all-purpose flour

• 1/2 cup sugar (adjust to taste)

• 1 tsp vanilla extract (optional, for flavor)

• A pinch of salt

Instructions:

1. Preheat the oven: Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners or grease the muffin cups.

2. Prepare the batter:

• In a large bowl, combine the baby yogurt and sugar. Mix well until the sugar is dissolved.

• Add the eggs one at a time, mixing well after each addition.

• Add the heavy whipping cream and vanilla extract (if using) and mix until well combined.

• In a separate bowl, sift together the cornstarch, flour, and salt.

• Gradually add the dry ingredients to the wet mixture, stirring gently to avoid lumps. The batter should be smooth, slightly thick, and able to hold its shape slightly when poured.

1. Pour into muffin tin:

• Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

• Tap the muffin tin gently on the counter to remove any air bubbles.

1. Bake:

• Bake in the preheated oven for about 20-25 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean. The centers may still be slightly jiggly but will set as they cool.

1. Cool and serve:

• Allow the muffins to cool in the pan for about 10-15 minutes, then transfer them to a wire rack to cool completely.

• Once cooled to room temperature, refrigerate the muffins for at least 1-2 hours, or until chilled.

Enjoy your baby-friendly cheesecake muffins!

This is the yogurt brand I used- click here.

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Lastly, I already put them in the oven, so I don't want a new recipe, but was wondering in hindsight why there's no rising ingredient (such as baking powder or baking soda). Does the cornstarch act as such?