[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.