Citrus Yogurt Muffin

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.