Thursday, 30 August 2007
I have not been in the mood to make any bread for breakfast for this week. The weather has been quite gloomy for the past few days, and it's definitely no good for proofing bread at room temperature. I settled on making a batch of quick and easy muffins. I love baking muffins, it takes up much less time and effort, and yet, always yield very satisfactory results.
It only took me less than an hour to get these muffins onto the cooling rack. I followed a simple recipe that is meant for jam-filled muffins. Instead of using plain yogurt and plain milk, I substituted with whatever I have in my fridge...Marigold's mixed-berries non-fat yogurt, and Meiji's strawberry-flavoured milk. For the filling, I used my favourite Smucker's blueberry jam.
When the muffins were almost done, the jam fillings erupted from the muffins and flowed over like larva.
These muffins are very soft and moist. The crumbs are not sweet, but balance off very well with the sweetness from the blueberry jam. They tasted especially delicious when served warm :)
(makes about 9 muffins)
210g plain flour
50g granulated sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
60g butter, melted
1 cup non-fat plain yogurt (I used mixed berries flavour)
1/4 cup milk (I used strawberry-flavoured Meiji milk)
some Jam (I used Smucker's blueberries jam)
- Preheat oven to 220 deg C.
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
- In another bowl, beat together egg and vanilla extract. Add melted butter, yogurt and milk, mix well. Add to flour mixture, stir just until blended.
- Spoon batter into muffin cups, filling half full. Add 1 teaspoon of your favourite jam to each; top with remaining batter.
- Bake for 15 to 20 mins.
Recipe source: The 250 Best Muffin Recipes by Esther Brody