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Friday, June 10, 2011

Blueberry Yoghurt Muffins




Ingredient
(A)
  • 300gm plain yoghurt (I use 2 small tub Marigolds Brand)
  • 120gm unsalted butter, melted
  • 1/4 tsp salt (omit this if using salted butter)
  • 3 large eggs, lightly beaten
  • 1 1/2 tsp vanilla essence
(B)
  • 275gm cake flour
  • 150gm sugar
  • 1 1/2 tsp baking powder
  • 1/4 heap tsp baking soda
(C)
  • 125gm frozen/fresh blueberries (toss with 1 tbsp of the flour )
  • 1 lemon zest
Method
  1. Combine (A) together and mix evenly.
  2. Sift (B) into another bowl. Make a well in the centre of the bowl.
  3. Pour (1) into the well. Fold in flour till combined. Stir in blueberries & lemon zests. Do not overmix.
  4. Scoop batter into lined muffin cups. Bake in preheated oven at 200 deg cel for 20mins or until golden brown.
at

6 comments:

  1. AnonymousJune 10, 2011 at 4:56 PM

    Hi,

    Can I use blueberry jam from the bakery? If so could you pls explain what I have to omit or add?

    Thank you.

    jess

    ReplyDelete
  2. PengJune 10, 2011 at 4:59 PM

    Jess...can use jam, but dun mix together with the batter, scoop some batter into muffin case, randomly drop some jam in and layer with the batter.

    ReplyDelete
  3. AnonymousJune 20, 2011 at 7:24 PM

    Hi, can replace with a can of cherries?

    ReplyDelete
  4. PengJune 20, 2011 at 7:31 PM

    sure, but remember to drain away the liquid well be using.

    ReplyDelete
  5. LeNubianQFebruary 10, 2013 at 3:23 PM

    Hi

    Should the blueberries be defrosted fr still frozen?

    ReplyDelete
  6. PengFebruary 10, 2013 at 5:38 PM

    Do not defrost.

    ReplyDelete