Everytime I have left-over food in my kitchen I try to use it up as soon as possible (and that's only one of many extremely economical habits of mine ...) For that I immediately look for a suitable recipe and this, mostly, leads me directly to smittenkitchen. If you have the same passion of scanning and stalking cooking-baking blogs for yummy recipes, you probably know exactly what I'm talking about. In her most diversified blog Deborah shares a lot of ordinary and extraordinary recipes and each is followed by an amusing story and beautiful photography. That's where I got my yogurt and berry muffins recipe from. I was actually reading through her post of a lemon yogurt anything cake with the intention of baking a fresh yogurt loaf but then I thought 'why not use the same recipe for some lovely muffins?' - Yogurt makes your muffins soft and berries make them fruity, combine those ingredients with a lot of love and voilà - breakfast is ready.
Yogurt and Berry Muffins
recipe (slightly changed) from smittenkitchen
1.5 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup plain yogurt (if you use sweetened yogurt, you might want to reduce the amount of sugar to about 1/2 cup)
1 cup sugar
2 eggs
zest of 2 lemons
1/2 cup vegetable oil
1.5 cup redcurrants (or any other type of berries), fresh or frozen and thawed
Preheat the oven to 180 C. Line 12 muffins moulds with paper cups or one loaf pan with baking paper. Sift together flour, baking powder and salt. In another bowl whisk together yogurt, sugar, eggs, lemon zest and oil. Sieve the dry ingredients over the wet ingredients and whisk well just until incorporated, try not to overmix. Gently fold in the berries. (In Deb's recipe it says to mix the berries with another tablespoon of flour before adding them to the batter mixture, but I skipped this step because I don't mind the berries sinking to the bottom of the muffins. Do whatever you wish.) Fill the batter in the prepared muffin cups (or loaf pan) and bake for about 25 minutes (or 50 minutes for a loaf cake) until done. Let cool completely and dust with some icing sugar if desired.
