Posted by: Jonjon | March 22, 2009

Muffins – Lemon Yogurt Muffins 8/10 8/10, tasted like muffins, not like cakes, i.e had almost like a light bread texture with crunchy skin & Muffi




Muffins – Lemon Yogurt Muffins 8/10 8/10, tasted like muffins, not like cakes, i.e had almost like a light bread texture with crunchy skin

March 22 2009

http://allrecipes.com/Recipe/Lemon-Yogurt-Muffins-2/Detail.aspx

68% sugar, 2% lemon peel, 1% baking powder and soda, bit of salt, 45% egg, 109% lemon or yogurt, 40% butter, 5% lemon juice
Topping = 60% lemon juice, 40% sugar

INGREDIENTS
• 3/4 cup and 2 tablespoons all-purpose flour 110g 55g
• 1/4 cup and 2 tablespoons sugar 75g 38g
• 1-1/2 teaspoons grated lemon peel 3g ¾ teaspoon
• 1/2 teaspoon baking powder 2g ¼ teaspoon
• 1/4 teaspoon baking soda 2g 1/8 teaspoon
• 1/8 teaspoon salt 0.8g 1/16 teaspoon
• 1/2 egg 25g 12.5g
• 1/2 cup lemon or plain yogurt 120g 60g
• 3 tablespoons butter or margarine, melted 45g 22.5g
• 1-1/2 teaspoons lemon juice 8ml ¾ teaspoon lemon juice
• TOPPING:
• 2 tablespoons and 2 teaspoons lemon juice 40ml
• 2 tablespoons sugar 25g
• 1/2 teaspoon grated lemon peel 1g


DIRECTIONS
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 12 servings.
1. In a large bowl, combine the first six ingredients. In another bowl, beat the egg, yogurt, butter and lemon juice. Stir into dry ingredients just until moistened. Fill greased muffin cups two-thirds full. Bake at 400 degrees F for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes; leave muffins in pan. Using a toothpick, poke 6-8 holes in each muffin. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.

Conclusion
8/10, tasted like muffins, not like cakes, i.e had almost like a light bread texture with crunchy skin. Umm, don’t know what to say, but it was a flavorsome muffin, with a little bit of a lemon flavor that’s all. I didn’t do the topping

Muffins – Plain Yogurt Muffins 8/10

March 22 2009


http://schneiderchen.de/330Plain-Yoghurt-Muffins.html

66% eggs, 56% salad oil, 40% plain yogurt, 36% sugar,
* 150 g Self-rising flour 37.5g
* 2 pcs Eggs 25g
* 85 g Salad oil 22g
* 60 g Plain yoghurt 15g
* ¼ tsp Vanilla extract 1/16
* 55 g Sugar 14g
* Some chocolate chunks

Method / 做法:

1. Beat the sugar and salad oil until smooth. Add in eggs, beat well.
2. Add in yoghurt and vanilla extract and sift the self-rising flour. Mix until moist and combined.
3. Pour into 9 muffin cups and dot with chocolate chunks. Bake in the preheated 180C/350F oven for about 25 minutes.

Conclusion
It had a nice texture. Cake like texture, but not as dense as madeleins. Had nice flavor too, but nothing special I guess.

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