Yoghurt substitute

Is there anything I can substitute for 1/2 cup of plain yoghurt in a sweet muffin recipe . live too far from shops to whip down and buy any so thought I would ask on here for any ideas. Thanks

ljayl, usually I substitute the other way round when making muffins i.e. I use yoghurt instead of milk, however for you I suggest that you use either milk and/or sour cream.
Another thought - do you have any flavoured yoghurt? If so you could use that - it may make your muffins slightly sweeter and add some extra flavour, otherwise your muffins will be just as good as they usually are. :-))

Thanks 245sam . I thought milk might do the trick . will give it a go . should be edible even if it doesn't work :-)

Simmer full cream milk add lemon juice to curdle strain drain. Consistency of yoghurt with a hint of flavour.

Its how I make my own paneer/ cheese for indian dishes or ricotta for italian dishes. Creamy style frosting. Sweet or savoury.

Hi guys . well I just used milk and added an extra egg yolk . they are melt in your mouth . far too delicious !
https://trademe.tmcdn.co.nz/photoserver/full/406117247.jpg https://trademe.tmcdn.co.nz/photoserver/full/406117340.jpg

They look lovely ljayl, very melt in your mouth. Would you share your recipe pls?. I'm always interested in anything different muffinwise.

Here you go nauru ,,,,truly wotrth a go :)
Ingredients
6 tablespoons butter, softened
1 cup sugar, divided
2 eggs
1/2 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1/4 teaspoon lemon extract
1-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 egg whites
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Nutritional Facts
1 muffin equals 188 calories, 7 g fat (4 g saturated fat), 52 mg cholesterol, 135 mg sodium, 28 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Directions
Preheat oven to 350°. In a large bowl, cream butter and 2/3 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt, lemon juice, peel and extract.
In another bowl, whisk flour, baking powder and baking soda. Add to creamed mixture; stir just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake 17-19 minutes or until toothpick inserted in center comes clean. Remove from the oven. Increase oven setting to 400°.
Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.
Spread or pipe meringue onto muffins. Bake 6-8 minutes longer or until meringue is golden brown.
Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.

Thanks ljayl, will try them over the weekend.

Haha . don't forgetI did not use yoghurt . I used milk and an extra egg yolk (put the egg white into meringue) . and i put a dollop of lemon honey on when I got them out for meringue to go on . just plopped it on then covered with meringue. YUMMMMMMM