Saturday, 27 April 2013

Citrus and yoghurt muffins

Here I am again, apologising for being absent for the past couple of months. You would think I'd get sick of begging for forgiveness and just post more often, wouldn't you?

My excuse this time is that I was busy spending a few weeks on holiday in Australia - meeting and getting to know the two cutest nieces in the world! But now I'm back to reality, and rainy London.

Here's little a sneak peak at what's coming up, the fruits of an afternoon baking session with a friend.

From the back: Citrus and yoghurt muffins, ANZAC biscuits
and patty cakes with passionfruit icing.
(Apologies for the picture quality - another thing that I haven't done yet is unpack my computer, so I've had to resort to using my phone)

And we're going to start right now with those delicious citrus muffins!

Citrus and Yoghurt Muffins
Adapted from 500 Cupcakes and Muffins

200g plain flour
175g caster sugar
1 tbs lemon zest
1 tbs orange zest
1 tbs lime zest
1 tbs baking powder
pinch of salt
225g plain yoghurt, fat free
115ml vegetable oil
1 egg

Preheat your oven to 200°C and prepare a 12 hole muffin tray - either grease the tin or line with muffin cases.

In a bowl combine the flour, sugar, zest, baking powder and salt.
In another bowl combine the yoghurt, oil and egg and beat until well mixed.
Stir the dry ingredients into the yoghurt mixture until just combined, being careful not to overmix.

Divide the batter into your prepared muffin tray and bake for about 20 minutes.

These muffins are suitable for freezing - though they are so delicious you might want to eat the whole batch at once!