Mixed Berries Yogurt Muffins

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I always think muffins when I need to whip up something fuss-free for breakfast.  Everything can be done in one hour, from preparation to getting the muffins out of the oven.  I also like that the ingredients are few and there are only two bowls to wash at the end of the preparation.  Great for busy or lazy days.

For today’s muffins, I used the mixed berries yogurt that has been in my fridge for two weeks now.  I was not into chocolate this time because I preferred something fresh and perky for the morning.  Too bad I didn’t have fresh blueberries or strawberries to add because ideally it would be more wholesome with real fruit.  I went ahead to whip up the muffins without the fresh berries.  One hour later with all my bowls and utensils washed, the muffins were ready!

I did a taste test after they were cooled ten minutes.  They were very fluffy and moist, and they had the right amount of sweetness and tartness.  Looks wise, they didn’t appear too pretty.  Well, muffins never looked pretty anyway.  But they are healthy and delicious.  These are good to pack for work and school.  You can make bigger batches to freeze so you have something for breakfast or tea when you don’t have time to make any.  Simply thaw and warm up in the oven.

Mixed Berries Yogurt Muffins

Ingredients (for 6 muffins):

120g all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 egg, at room temperature

40g caster sugar

140g mixed berries yogurt

30g vegetable oil (I used canola oil)

1 teaspoon vanilla

2 teaspoons lemon juice

1 teaspoon lemond rind

Directions: 

  1. Preheat oven to 175 degrees celcius.
  2. Line muffin tin with cupcake liners.
  3. Prepare dry ingredients – Sift all-purpose flour, baking powder, baking soda and salt into a mixing bowl.  Set aside.
  4. Prepare wet ingredients – In a separate mixing bowl, using a hand whisk, whisk egg and sugar together till light and fluffy.
  5. Add yogurt and continue whisking.  Add in vanilla, lemon juice and vegetable oil and mix well after each addition.
  6. Lastly, add lemon rind and incorporate well.
  7. Using a spatula, make a well in the centre of the flour mixture.  Pour in wet ingredients and fold the wet ingredients and dry ingredients.  Fold till both are incorporated well and there are no traces of flour.  Do not over-fold as this will result in tough muffins.  If you are adding fresh berries, coat them with a little flour and fold them in at this stage.
  8. Spoon batter into cupcake liners.  Sprinkle tops with lemon rind (optional).
  9. Bake in preheated oven for 20 minutes or tops are golden brown.  Test for doneness by inserting a skewer in the centre of the muffin.  When done, the skewer should come out clean.

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Have a happy breakfast!

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