Saturday, 2 July 2016

Lemon Muffins

I started making milk kefir recently. Milk kefir is  a fermented milk drink made using kefir grains. It is a probiotic beverage like yoghurt. Apart from drinking, I also use milk kefir for baking. Today, i made some lemon muffins with milk kefir. It makes the muffins soft and moist. Use plain natural yoghurt if you do not have milk kefir, the muffins are just as good.

Lemon Muffin (makes 12)

Wet Ingredients
1 large egg
100g unsalted butter, melted
120g castor sugar (add more if you prefer sweeter muffins) 
1 teaspoon of vanilla extract 
250g milk kefir or plain yoghurt
about 1 tablespoon lemon juice
Dry Ingredients
230g plain flour
1 teaspoon baking powder
1/2 teaspoon baking soda
zest of 1 lemon
a handful of dried cranberries (optional) 

1. Preheat oven at 200 degree. Combine dry ingredients in a big bowl. Mix well and set aside.
2. In another bowl, whisk milk kefir or yoghurt, sugar and egg together using a balloon whisk to combine.

3. Next, add melted butter, lemon juice and vanilla extract to the wet mixture 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 dried cranberries, add now and give it a quick mix.
5. Fill 12 muffin liners. Bake for 20-25 minutes until skewer comes out clean and light golden brown.  

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