This really a extra soft & super yummy delicious muffins. Due to the citrus fruits, it really an open appetite for tea time to eat together with a cup of hot coffee of my favor. I love the texture and the tangy lemon flavor and addition of crunchy poppy seeds.
As a mom of two, I mainly baking for kids, so I try not to use too much of chemicals and artificial ingredients, but organic raw materials instead. My cooking and baking always low in sugar, oil and salt. My kids have same taste bud as me too, they do not like sweet as well. If you are following my recipe and like the sweet taste, better add on some sugar (maybe around 30g - 50g).
As usual, most of the recipes on always start with ~ preheat the oven. But for me, I am a bit s~l~o~w, so I would like to take out all the ingredients, cool down to room temperature (if necessary) then measure the quantity as required first. After all these are done, then only I preheat my oven.
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Dry Ingredients:
2 cups (250g) self-raising flour
2 TBS poppy seeds
¼ tsp salt
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Wet Ingredients:
½ cup (100g) unsalted butter
160g granulated sugar
2 large eggs
Zest of 1 lemon
1 cup yogurt
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- In a bigger bowl, mixed well the dry ingredients.
- In another bowl, whisk room temperature butter till light, then add on sugar continue to whisk till light and fluffy.
- Beat in the egg one by one till well mixed. MUST mixed well!
- Add in zest of lemon and a cup of yogurt. I used normal Nestle plain yogurt. Mixed well again. Pour into 1, the dry ingredients, just moist, do not over mixed.
I had tried a few time to find out the best temperature and duration for my oven before I get the BEST results. The best for my cheap oven is 160oC for 25-30 minutes. How about yours???
Oh ya...... I drizzle the top with ~Lemon Glaze~ once it is ready from the oven. This will enhance the lemon flavor of the muffins.
Lemon Glaze: 1 TBS lemon juice + 60g confectioners / icing sugar
~Happy Baking~
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