1, banana yogurt muffin: beat 1 egg; Add white sugar and stir; Adding edible oil and stirring; Add yogurt and stir; Bananas are sandwiched in fresh-keeping bags and become banana puree; Adding banana puree, and stirring; Mixing flour and baking powder, sieving, stirring with a scraper into batter, and pouring the batter into a paper bag; Cut a hole at the end and squeeze the batter into the mold; Put it in the middle layer of the oven preheated to 175 degrees for 20 minutes.

2, yogurt pumpkin raisin muffin: pumpkin peeled and sliced, steamed and pressed into mud for use; Soak raisins in warm water, wash and drain for later use; After the butter becomes soft, add sugar to beat it, and add sugar three times; Add butter to the egg mixture, add the egg mixture twice, stir each time until it is completely blended, and then add it by hand; Add pumpkin puree and yogurt; Mixing low-gluten flour and baking powder, sieving, and adding; Stir up and down with a scraper. Add raisins and stir well. Don't turn around! Put the stirred batter into the mold with a spoon for 7 or 8 minutes, and then decorate it with raisins; Preheat the oven to 180 degrees, and fire at the middle layer for 20-25 minutes.

3, yogurt pot: pour yogurt into a beautiful bowl; Oreo cookies were stripped of their center; Crush the biscuits with a rolling pin; Spread biscuit foam on yogurt; Cut out a piece of flowers and plants raised at home, wash them and put them on them.