Saturday, 2 April 2005

Peachy Yoghurt Muffin

There are times when you encounter a recipe that looks innocuous, plain, and relatively bland. However, you get surprised with the result's amazing aroma, moist consistency, and scrumptious taste. I was in baking bliss when I took these muffins out of the oven. Quite unpredictably, it exceeded all my expectations. I love the slightly burnt/toasted smell of the sugar sprinkled on top, the aroma of the whole wheat flour baking, the nice tang of morsels of peaches inside. It is also here in this recipe that I learned about keeping the muffins moist by half filling one or two of the muffin cups with water. I love it so much that I gave most of it away otherwise I would be scoffing down every single one of them. :sigh: Baking highs and dieting blues.

This is from the The Genuine American Cookie & Muffin Book by Peter Shaffer.

Peachy Yoghurt Muffin

225 g  [8 oz] plain flour
115 g  [4 oz] wholemeal plain flour
1 Tbsp baking powder
1/2 tsp bicarbonate of soda (baking soda)
1/2 tsp fine salt
1/2 tsp ground cinnamon
2 large eggs - beaten
240 ml  plain natural yoghurt or sour cream
85 g  butter - melted
3 Tbsp honey
85 g  dark brown sugar
1 tsp vanilla
175 g  fresh or canned ripe peaches - peeled (or drained) and chopped
  1. Preheat oven to 200°C/fan 180°C/400°F/Gas Mark 6. Prepare a 12 cup muffin pan (2 1/2-inch holes) by lining 10 or 11 of the cups with paper liners.
  2. Mix all dry ingredients in a bowl (flour, wholemeal flour, baking powder, bicarbonate of soda, salt, and ground cinnamon).
  3. In another bowl mix eggs, yoghurt, butter, honey, brown sugar, and vanilla. Add in the peaches and mix.
  4. Gradually fold wet ingredients into the dry ingredients. Fold in with a large wooden spoon or rubber spatula until combined. Do not over mix.
  5. Spoon batter into 10 (or 11) of the 12 prepared muffin cups up. Fill each cup up to 3/4 full. Fill remaining empty cups half full with water to avoid burning the muffin pan and give moisture while baking.
  6. Sprinkle tops with granulated sugar and bake for 18 to 20 minutes or until tops spring back when gently touched. Do not overbake. Allow to stand for 2 minutes, turn out on wire rack or plate to cool.

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