Seeded Yoghurt Muffins
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
12
- Ingredients
- 2 cups self-rising flour
- ¾ cup caster sugar
- 2 lemons (finely grated zest)
- 1 Tbsp Poppy seeds (, toasted)
- 3 eggs
- ⅜ cup plain Yogurt
- ¾ cup butter (melted)
- powdered sugar
Preparation
Kitchen utensils
2 Bowls, 1 Hand mixer, 1 Fine-mesh sieve, 1 Whisk, 1 Springform pan (24 cm Ø), 1 Parchment paper, 1 Cutting board, 1 Small knife, 1 Wire rack, 1 Fine grater, 1 Wooden spoon, 1 Small bowl, 1 Small pot, 1 Measuring cups
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Mix the flour, sugar, lemon zest and poppy seeds together in a mixing bowl.
3.
Beat the eggs into the yoghurt, then stir into the dry ingredients with the melted butter. Mix together until smooth.
4.
Spoon into the paper cases and bake for 20-25 minutes until risen and springy to the touch. The cakes will be quite pale on top.
5.
Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
Sift over a little icing sugar just before serving.
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