Lemon Yogurt Muffin

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Well i had 3 lemons seating in my fridge for a week and they are shouting at me for their attention whenever i open my fridge. Yes they've successfully persuaded me- so i made them into muffins :D

I've been searching for a good recipe and i settled for blessed homemaker's lemon yogurt cake recipe


The cake tastes much better the next day, it is more moist and softer. I got addicted to the sweet and sour lemon syrup and ended up eating 2 in the morning for breakfast! Well they are approximately 100 calories per muffin so it didn't make me feel so bad :D
Well i tried converting the 120ml of oil to grams but had an error. It was supposed to be 108g of oil but i only used 90g so the texture of my cake might deviate a bit from hers. Do follow blessed homemakers recipe if you want to have a taste of the original cake. All in all, i like my modified version of the cake : )



I assumed Blessed Homemaker used stir-style plain yogurt, those creamy ones, so when i made mine with set yogurt, i added in milk to compensate for the lower water activity content. I also decreased the sugar to suit my taste. Usually an extra large egg will weigh in at about 60g - 65g but the eggs i used was 50g each so i guess the texture of my muffin will be slightly different from blessed homemaker's. I stirred the batter with a hand held whisk and it works fine. Thank you blessed homemaker! My mother likes the cake : D

Original Recipe Here
Ingredients
(A)
180g all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt


(B)
170g plain set yogurt
25g milk
100g sugar
3 eggs
1/2 teaspoon vanilla essence
Grated Zest of 3 lemons ( 2 is actually enough)

(C)
90l vegetable oil

(D)
65ml freshly squeezed lemon juice(1 1/2 lemon)
40g icing sugar

Method

1. Preheat the oven to 180C. Line muffin pan with paper cups
   
2. Sift (A) into a bowl, set aside
3. Whisk egg with sugar, yogurt, milk and vanilla
4. Incorporate (A) into batter from step 3
   
5. Pour the batter into the prepared pan and bake for about 20 - 25 minutes, or until a cake tester placed in the center comes out clean.
6. Meanwhile, cook (D) in a small pan until the sugar dissolves and the mixture is clear. Set aside.It will thicken up ( Due to hygroscopicity of sugar )
   
7. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
   

1. 

Wholemeal Cereal Cookies (With M&Ms)

The day has come to announce that i don't have to spend every second of my life(while awake) studying! Yes i do love what i do- studying but baking is the fire that keeps the fire buring passionately. I am at lost right now, which electives should i choose? In the next semester, i will be studying 5 out of the 9 electives available. Basically it is 3 components; nutrition;food science;food establishment management. Well since i plan to srt up my own bakery, of course i would choose food management, but what about the other two?? It is a really difficult decision to make. First up, there isn't a dietitian degree available in Singapore(how sad is this??) Secondly, although there is indeed a degree in food science and technology in NUS, then it is almost an imperative to take the anaylsis module which is really tough.(A LOT OF LAB SESSIONS) Oh dear, let's have some cookies to calm my brain cells down. They are shrivelling to the size of a pea(I know pea is WAY bigger than a cell)



Now this cookie is wholemeal, taste really good, the oat cereals gave a nutty flavour and lowered the calories!! They'll bulk up your cookie, so you think you are eating a lot of cookies but actually have lesser calories : D This cookie is really worth making, the recipe is simple enough and it is just so fun to eat, and make too!!



Recipe

Makes about 40 cookies

Ingredients

113g Butter, room temperature
100g Sugar(Original 200g)
1 egg
1 tsp Vanilla extract
1/2 cup whole meal flour
1/2 cup all purpose flour
1 tsp baking powder
2 1/2 cups Cereal(Preferbly unsweetened)
1/2 cup Mini M&Ms

*Preheat oven at 180 celsius

Method

Cream Butter and sugar till fluffy
Add in egg and keep stirring till it has emulsified together to produce a creamy mixture(no water and fat separation can be seen)
Mix in flour and baking powder, stir till combined
Add in cereals and M&Ms
Drop heaped teaspoons of dough onto baking sheet lined with grease paper and flatten with back of the spoon.
Bake in oven* for 11 minutes
Cool on the sheet for a few minutes before transferring to cooling rack to cool completely
(I baked mine at 180 celsius for 10 minutes and 160 celsius for 10 minutes to achieve a crispy and crunchy texture, my oven is probably faulty :/ )