Well I thought I had come to the end of my lifelong perfect muffin quest when I perfected my Streusel topped blackberry muffins - but maybe I stopped looking too soon!
These muffins orginally started life as clementine and poppy seed muffins from a Good Food Magazine Recipe. Unfortunately I didn't have enough clementines and my poppy seeds were 16 months past their sell by date.
It's the yoghurt in these that makes them so light I believe.
- 125g self raising flour
- 1tsp baking powder
- 50g golden caster sugar
- 3 oranges zested and juiced
- 50g melted butter
- 1 beaten egg
- 1 pot natural yoghurt
Heat oven to 180C, Fan 160C and line 9 holes of a 12 hole muffin tin
Mix together all the dry ingredients and, in a separate bowl, mix together the wet ingredients.
Quickly fold wet ingredients into dry - don't over mix - it will look lumpy.
Put into paper cases and bake for 25-30 minutes until risen.