|Muffin in a cup|
Whenever I encounter similar products, I am prone to opt for those that are Singapore made. It supports our own industry and allows our senior citizens, who make up a fair portion of the labor market, to be employed. It also reduces food miles and helps sustains our cottage industries.
OK, I'm feeling a little patriotic, because our national day is drawing near. But seriously, if our food standards are good enough, I would say : Buy Singapore.
What got me started was a tub of thick yogurt , Singapore produced , from the Indian mama shop. It was too thick for snacking but was a brilliant substitute for butter. This zesty lemon and yogurt muffins in less than 30 minutes was a non event, most suitable when you are baking at 10 pm in the night.
Verdict : as with most yogurt and oil based recipes , this is one moist, fluffy muffin. The crust locks in the moisture and the zest has a perk-me-up effect. Should I bake this again, I will increase the sweetness level for wider appeal.
Makes 5 medium muffins.
Dry ingredients :
100 g plain flour
1 Tbsp lemon zest ( 2 Tbsp would be even better )
50g caster sugar ( recommended 80g )
1 tsp baking powder
Pinch of sea salt
Wet ingredients :
50ml canola oil
100ml plain thick yogurt
1 egg, lightly beaten
Preheat oven to 200C
Combine the dry ingredients in a bowl, whisk and set aside.
In a mixing bowl, add oil, yogurt and egg. Whisk until combined, 30 sec.
Tip : use a measuring cup to measure out the oil before using it for measuring out the yogurt. This way , the yogurt will slide easily into the mixing bowl.
Transfer batter to 5 medium cups. Bake at 200C preheated oven for 20 minutes.
Dust with confectioner's sugar before serving.