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Monday, January 11, 2010

[Soft & Moist] Strawberry Yogurt Muffin 草莓优格松糕

What can be done with this small tub of yogurt?

I bought my favourite Meiji strawberry yogurt (4 for SGD2.95 only) and one box of Korea strawberry from Giant last week. On Sunday morning, I thought why not combine both and bake something.

I was not in the mood of using my mixer, very quickly I settled with this simple yogurt muffin recipe which I used to bake often for breakfast in the past before I started this blog.

It is a simple and versatile recipe where you can modify very easily with the ingredients on-hand. The muffin is cake-like, soft and moist. I specially opt for cake flour this time to produce a finer and softer texture.

Ingredients:
(A)
1 ½ cup cake flour* (sifted)
2 tsp baking powder (sifted)
1 cup sugar (80% full)
¼ tsp salt
* Can by replaced by plain flour
(B)
1 tub (140g) strawberry yogurt*
5 tbsp milk*
3 large eggs (lightly beaten)
½ tsp vanilla extract**
½ cup canola oil (80-90% full)
* Can use 1 cup of yogurt (you will need slightly more than 1 tub) and omit milk.
** It will be ideal to use strawberry essence/paste but I only have vanilla extract at home.
(C)
8 strawberries (diced)

Method:
1) Line muffin tray with paper liner and preheat oven to 180C.
2) In a bowl, stir to mix ingredient (A).
3) In another bowl, stir to mix ingredient (B).
4) Add mixture (B) to mixture (A), mix till just incorporated (batter should be quite runny).
5) Fold in (C) gently.
6) Scoop the batter into muffin tray till 90% full.
7) Bake for 15 minutes or until toothpick inserted in center comes out clean.

18 comments:

  1. 蛋糕Texture看起来有点像马来糕,松松的。

    ReplyDelete
  2. yumm. the texture look moistt.. !

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  3. Now is the Korean strawberry season, just suitable for this type of muffin.

    ReplyDelete
  4. 灰姑娘的世界,

    看起来是有点像,但吃起来不像。:)

    ReplyDelete
  5. tracieMoo,

    Today is the third day, the muffins remain as soft and moist.

    ReplyDelete
  6. Sock Peng,

    一口不够,请你吃一个。

    ReplyDelete
  7. Anncoo,

    Yes. I like to eat Korean strawberry, it's sweeter and more juicy.

    ReplyDelete
  8. Hi S,

    Thanks for dropping by. Enjoy the muffin, :)

    ReplyDelete
  9. My 1st time here, you have a nice blog, will visit more often!! Thanks for sharing.

    ReplyDelete
  10. Hi Sonia,

    Thanks for visiting my blog and your lovely comment.

    Your have a nice blog!! The food that you prepared is mouthwatering (I tot I can only see the stuffed fried chicken wing in restaurant) and you take good picture too.

    ReplyDelete
  11. wow... I love meiji yogurt too...will try your recipe later.

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  12. Hi Pauline,

    Hope you will like it. I think the muffin will look more lovely if some pink colouring is added. Don't forget to share with me the verdict.

    ReplyDelete
  13. Angela I love your muffin very soft and easy to do.....

    ReplyDelete
  14. Elaine,

    Glad to hear that you like it. :)

    ReplyDelete
  15. Hi, I just tried making it but it didn't turn out as pretty as yours did. There were a lot of holes on it, and it looks kinda wet. Do you know where I went wrong?
    Do you know how many grams is 1 and half cup of cake flour? There are so many different conversions online,
    Thanks for your advice!

    Karyn

    ReplyDelete
  16. Hi Karyn,

    If the muffin is too wet it could be due to under bake or ur oven temp is too low. The baking time and temp is just a suggestion, it depends on individual oven to adjust accordingly. Try to insert a toothpick into the centre of the muffin it should come out clean. Also, the top should be nicelyt brown, not too pale.

    1-1/2 cup of cake flour is about 150g. If you are using cup, u need not worry about the size, so long as u are using the same cup size to measure all ingredients.

    ReplyDelete

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