Finally! A muffin recipe on Food&Quote! I’ve been making muffins for ages, they really became my thing: they are so easy and quick to make AND bake. It’s the last minute solution when you need to bring something to a dinner or when you get peckish in the afternoon…
It has 6 ingredients as you can see in the picture below BUT we agreed (didn’t we?) that some basic ingredients would be considered as a must-have anyway: like flour, oil and sugar. Although even baking powder is a long-term must-have, no? So you basically need a yogurt and an egg to make these scrumptious muffins.
Positive: Versatility is the key. Don’t worry about the type of sugar or yogurt. Add whatever you have in your cupboards: dry fruits, nuts, chocolate chips, any kind of seeds or fresh fruit of course, orange or lemon zest.
Negative: It’s the first time I make plain muffins. Obviously they’re not the best muffins ever, they are just plain, but it’s a great basic recipe.
Ingredient for 10 “small” muffins:
- 150 g yogurt
- 1 egg
- 1 teaspoon baking powder
In your pantry:
- 150 g plain flour
- 40 g sugar
- 5 cl sunflower oil
Preheat your oven to 180°C. The preparation shouldn’t take you more than 10 minutes – unless you have a one-year old toddler and you realise in that exact moment that he’s emptying all of his clothes from his drawers (true story).
Combine egg and sugar. Add yogurt, oil and mix well.
Add flour and baking power and combine gently with wooden spoon.
The secret for great muffins is mixing the liquid ingredients together, the dry ingredients in another bowl and then fold gently both mixtures together but not too much! Just a few times so it’s not completely homogeneous. It’s what will give the right consistency to your muffins.
Now you just need to place muffin cases into your muffin tin. Fill each case with a large spoon of the batter and bake in oven for about 20 minutes*.
About that: all my muffins always baked in 15 minutes in my previous oven, but I don’t know my new oven so well and this time it took almost 25 minutes to have them golden.
My advice: it’s a great base for muffins, I was so tempted to add stuff – though I had nothing – but they are very good also just plain for breakfast or snack time. They are also not too sweet so I can give some to my toddler.