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Citrus Yoghurt Muffins

April 15, 2008

“The acidity of the yoghurt, balanced with the subtle sweetness of the citrus oils, makes these muffins utterly mouth-watering.”

So I’ve decided to kick start this new bake-blog (and obviously not going to bother with my multiply account because it’s seriously no fun!!) with this really really super zesty citrusy muffins. AND! Since I’m in my I’m-so-fat-therefore-I’m-exercising mode, this low-fat muffin really eliminates the guilt from eating desserts.

Taste test:
[10 mins after it came out of the oven]:
The hazelnuts add a real nice crunch to the whole muffins, the combination smell of lemon, orange and lime is really really great! Who would have known it’s healthy????

[1day later]:
I could probably eat this all day long, with my peppermint tea! It’s great as breakfast, brunch and tea snack. I would really recommend reheating the muffins (for about 10 secs on HIGH) before eating. Maybe I’ll try this recipe again with additional white choc chunks.

Get the recipe here!

From 500 Cupcakes, but I tweaked it a little bit.

Ingredients:

2 cups self-raising flour
3/4 cups castor sugar
1 tbsp grated orange zest
1 tbsp grated lemon zest
1 tbsp grated lime zest
Pinch of salt
1 cup low fat Marigold yoghurt
1/2 cup sunflower oil (or any vegetable oil)
1 lightly beaten egg
A handful of chopped hazelnuts + a bit more for garnishing

Directions:

1. Preheat the oven to 170 deg Celcius. Line a 12-cup muffin tray with paper cups.
2. In a medium bowl, combine the flour, sugar, citrus zest, chopped hazelnuts and salt. In a separate bowl, beat the yogurt, oil and egg until well blended. DO NOT OVERBEAT. Add the flour mixture, stirring until just combined. Do not OVERMIX.
3. Spoon the batter into the prepared pan.

4. Sprinkle the remaining hazelnuts over the batter. Bake for 20 minutes. Remove pan from oven and cool for 5 mins. Then remove the muffins and serve warm.


5. Store in an airtight container for up to 3 days, or freeze for up to 3 months.

Makes 1 dozen.

Time taken:
Preparation — 30 minutes
Baking — 20 minutes

TADA!! It’s one of the easiest things to bake! And tastes great!

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