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Thursday, January 22, 2015

Simple yogurt muffins

Simple muffins made with yogurt. You can either have them as a staple for breakfast or use them as a nice base to get creative with in order to develop delicious cupcake toppings and fillings. I suppose no one actually needs any suggestions in this department - I mean, think of all the fruit and chocolate or nut combinations you can muster - from cherry and marzipan to blueberry white chocolate or cardamon carrot cake, why not? :) 
All I'm saying is that sometimes it's really good to have a basic and clean yogurt muffins recipe to start improvising with. Well, this is it. As a bonus, they're all great on their own, and the crust they develop on top is crispy and slightly caramelized, just the thing to kick-start your mornings. :)
Recipe slightly adapted from here.

Last year: Strawberry and poppy seed four layer cake.
Two years ago: Kohlbrot mit wurstchen (German cabbage and sausage bread).
Three years ago: Mini cheesecakes in ramekins, with honey and lime.
Four years ago: Easy Spanish tapas (with deli meats) and Kolokitho Keftedes (Greek zucchini fritters) with tzatziki sauce.

Ingredients (makes 12):
  • 225 g sugar
  • 200 g flour
  • 1 teaspoon baking powder
  • 50 g butter
  • 125 g yogurt
  • 2 eggs
  • zest from 1 lemon
  • 1 teaspoon vanilla extract

Preheat oven to 180 degrees C. Mix the flour with the baking powder in a bowl.
Separately, beat together the eggs, lemon zest, vanilla and the melted butter. Top with the sugar and the yogurt.

Mix everything together into a paste, than gradually incorporate the flour. Pour into the muffin pan, lined with papers, and bake in the preheated oven for 20-25 minutes.
Remove from the pan and let them cool enough to be handled. It's done, dig in! :)

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