Monday, 25 May 2015

Lemon Yoghurt Muffin


Lemon Yoghurt Muffin (makes 6)

Wet Ingredients
1 egg
50g unsalted butter, melted
60g castor sugar
1/2 teaspoon of vanilla extract 
100g natural yoghurt
 Dry Ingredients
120g plain flour/cake flour
1 teaspoon baking powder
zest of 1 lemon

a small handful of mini chocolate chips (optional) 
1. Preheat oven at 180 degree. Combine dry ingredients in a big bowl. Set aside.
2. In another bowl, whisk yoghurt, sugar and egg together using a balloon whisk to combine. 
3. Add melted butter and vanilla extract and mix to combine.

4. Make a well in the middle of the dry mixture. Pour  in the wet mixture and mix using a spatula or a whisk to combine. Stop when there is no visible flour. Do not over mix. If you are adding chocolate chips, add now and give it a quick mix.
5. Fill 6 muffin liners till 3/4 full. Bake for 20-25 minutes until skewer comes out clean and light golden brown.  

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