Prep. Tim 5′ Baking Time 25′ Serves 12
Ingredients
- 260g all-purpose flour
- 2 tsp baking powder
- 150g unrefined brown sugar
- 150g milk
- 100g strained yogurt
- 125g melted and lukewarm butter
- 1 large egg, lightly beaten
- Optional: Fresh blueberries (or dried fruits), Raisins, Chocolate, etc.
Instructions
- Preheat the oven to 170°C to bake the muffins.
- Place cupcake paper cases in a muffin tin.
- Sift the flour and baking powder into a bowl and add the sugar.
- Mix the dry ingredients together with a spoon and make a well in the center.
- In another bowl, whisk the milk, yogurt, melted but cooled butter, and egg.
- Pour this mixture into the well made in the other bowl and gently fold them together with a spoon (this is where you would mix in you optional add-ons).
- Divide the mixture evenly among the paper cases.
- Bake for about 25 minutes until risen and firm to the touch.
- Lightly press the top of the muffin with your finger. If the muffin springs back it’s ready. If it doesn’t, bake them a little longer.
- Leave them in the tin for 5 minutes, then transfer to a wire rack to cool.
Enjoy!
Source: Argiro Barbarigou
