yoghurt muffins

Whenever Da and I buy yoghurt, we would buy non-fat mixed berries yoghurt. When we came across non-fat peach and mango yoghurt, we decided to buy it to give it a try. We liked it very much because we could taste chunky pieces of peach and mango in the yoghurt. It was very satisfying.

I have discovered that adding yoghurt to the bread dough, cake batter and muffin batter improves the texture of the bread, cake and muffin. As such, I was eager to experiment with yoghurt muffins.

The muffins were indeed moist and they remained so even on the next day. Some muffins tend to harden by the next day.

All you need is 1 cup of yoghurt. As such, if you have leftover yoghurt in your refrigerator, do give this recipe a try.

INGREDIENTS

210g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
50g castor sugar
1 egg
1/2 tsp mango essence
60g butter (softened)
1 cup peach and mango yoghurt
1/4 cup milk

METHOD

1. Preheat the oven to 190 degrees celsius.

2. Line the muffin pans with paper muffin cups.

3. Sift the plain flour, baking powder, bicarbonate of soda and salt in a bowl. Add the castor sugar and mix well.

4. Mix the egg and mango essence in a mixing bowl using an electric mixer or hand whisk. Add the butter, yoghurt and milk and mix well.

5. Pour the wet ingredients into the dry ingredients and stir until just blended. Do not overstir.

6. Fill the muffin cups with the batter until 3/4 full.

7. Bake at 190 degrees for 10 minutes and then at 180 degrees for a further 10 minutes, or until a skewer inserted in the middle of the muffin comes out clean.

TIP

If you are using some other flavour of yoghurt that would not complement mango essence, you can substitute the mango essence with vanilla essence.