Nutshed

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Replying to @Rosie Ford I think we may have just made your new favourite 3pm coffee break. Honestly, these muffins are good, they’re soft and tender with a crunchy sugary peanut butter topping… we ate hundreds while developing. This is the final of 4 recipes we developed for our series with Yoplait SKYR RECIPE: Skyr Blueberry Crumble Muffins
makes 12 Crumble Topping
100g plain flour
70g caster sugar
30g butter, melted
70g Nutshed Peanut Butter
Pinch of sea salt
1–2 tsp milk Muffins
270g plain flour
2.5 tsp baking powder
300g of Yoplait SKYR natural
2 eggs
175g light brown sugar
1 tsp vanilla extract
40g butter, melted
100g Nutshed Peanut Butter
200g frozen blueberries METHOD:
Preheat oven to 220°C (200°C fan). Crumble Topping
Mix melted butter and peanut butter in a bowl. In a separate bowl, combine flour, sugar and salt. Add to peanut butter mixture; stir with a fork or hands into clumps. Add milk, 1 tsp at a time, as needed, until the mix forms into clusters. Set aside for topping the muffins before they go in the oven. Muffin Mix
Combine flour and baking powder and set aside. In a large bowl, whisk Skyr and eggs until smooth. Whisk in brown sugar and vanilla. In a separate small bowl, first mix melted butter and peanut butter separately, then add into the skyr and sugar mix.
Fold in flour mixture. Once halfway combined, fold in blueberries until just combined, some flour streaks are fine, don't over-mix.
Divide batter among 12 lined muffin cups. Top with crumble, pressing gently to adhere.
Bake at 220°C for 10 minutes, then lower to 180°C and bake 20 minutes more, until golden. Cool at least 30 minutes before eating (even better the next day). Store airtight for 3 days.

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This Peanut Butter Skyr Frozen Bark is so deliciously creamy, high protein, no-bake, and the perfect snack to keep stocked in the freezer, scroll down for the recipe RECIPE: Skyr Peanut Butter Frozen Bark makes one 9x13inch tray Ingredients: Bark 1 cup of Yoplait SKYR natural 2 tbsp Nutshed Original Smooth Peanut Butter 2 tbsp maple syrup Toppings Dark chocolate, melted Nutshed Granola Nutshed Peanut Butter Strawberries, sliced METHOD: Whisk skyr, peanut butter and maple syrup together in a bowl. Line a 9x13-inch tray with parchment. Pour in the mixture and spread with the back of a spoon into a rough rectangle of even thickness. Dollop melted chocolate and peanut butter over the surface. Drag a chopstick or knife through to marble. Top with strawberries and crumbled granola, pressing gently to adhere. Freeze until firm, 3–4 hours or overnight Break or chop into shards. Store airtight in the freezer for up to 2 weeks; eat straight from frozen. Enjoy!

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RECIPE: Skyr Peanut Butter Satay Skewers Sauce & Marinade
½ cup of Yoplait SKYR natural
2 tbsp Nutshed Peanut Butter
Zest and juice of 1 lime
1 tbsp soy sauce
½ tsp dark soy sauce (optional)
1 tbsp maple syrup
1 tsp fresh ginger, grated
½ tsp ground turmeric
2 tbsp sriracha
Pinch of white pepper 350g free-range chicken breast
Or a block firm tofu, cubed (we used Tofoo &co.)
Wooden skewers METHOD: Whisk all sauce and marinade ingredients together in a large bowl. Remove half and set aside for serving. Add the chicken or tofu to the remaining sauce, mix well, and marinate 10 minutes to 6 hours. If using extra-long skewers, break in half. Thread the chicken or tofu onto the skewers. To air fry: Place skewers in the air fryer basket and drizzle with olive or spray oil. Air fry chicken 13 minutes, tofu 15 minutes, until golden and charred in spots. To pan fry: Heat a neutral oil in a large pan over medium-high until shimmering. Add skewers and fry until golden on all sides, turning every few minutes to allow a proper sear. Serving suggestion: Slice cucumber on a bias, season with sea salt, and arrange on a platter with lime wedges. Pile the skewers on top, alongside the reserved sauce. Scatter with scallion and chilli, squeeze over extra lime, and serve with the sauce for dunking. Store in an airtight container for up to 3 days. #madeinireland #satayskewers #mealprepideas