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! :)