The Cookbook Challenge: Week 11 Mixed recipe – Berry yoghurt muffins

by April@MyFoodTrail on January 29, 2010

in Baking, Cookbook Challenge 2010, Muffins, Recipes

Theme: Mixed
Cookbook: delicious. quick smart cook by Valli Little

Inspiration abandoned me this week and on Friday night I was still thinking of what to make. Then I realised that I wouldn’t have much time for cooking this weekend so ideally I would have to make something on the Friday night.

The first thing that comes to mind when thinking of “mixed” is mixed berries. I wanted to use a new cookbook again this week and randomly chose Valli Little’s Delicious Quick Smart Cook cookbook. As fate would have it, in the first few pages, there is a recipe for berry yoghurt muffins and I had all the ingredients at home. Recipe sorted! It fit into the theme by having mixed berry yoghurt, frozen mixed berries and you mixed the batter!

The concept of the cookbook is delicious food without the fuss and is full of recipes for when you’re short on time, as well as smart dishes for stress free entertaining. The best part of the book is that every single recipe has a beautiful photo of the end result. The photos are really drool worthy – I wish I could take photos half as stunning as those!

The berry yoghurt muffin recipe is easy enough to make and is meant to be served with warm berry syrup but I skipped that step and ate them warm out of the oven.

Berry yoghurt muffins
Makes 6 large muffins

Ingredients
1 ½ cups (225g) self raising flour, sifted
1/3 cup (30g) rolled oats – I used toasted muesli
3 eggs
¾ cup (200g) mixed berry yoghurt – I used Gippsland Dairy wildberry organic yoghurt
1/3 cup (80ml) sunflower oil – I used extra light olive oil
150g brown sugar
100g frozen mixed berries – I used a mix of raspberries & blueberries

Method:
1. Preheat the oven to 200C (180C fan forced).

2. Grease a 6 hole, ¾ cup (185ml) capacity Texas muffin pan.

3. Place the flour, oats and a pinch of salt in a bowl and mix well.

4. Beat the eggs, yoghurt, oil and brown sugar in a bowl until combined.

Left to right: All ingredients ready for mixing; the end result

5. Add the berries to the flour mixture and stir to combine.

6. Gently fold in the egg mixture until just combined.

7. Spoon the mixture into the muffin holes and bake for 20 minutes or until a skewer inserted in the centre comes out clean.

Ready for the oven

8. Let cool in pan for 5 minutes then turn out onto a wire rack. Best eaten on the day of baking.

Results: After 20 minutes my muffins were still sticky on the inside but a dark shade of brown on the top. I cooked them for an extra 5 minutes, which probably ended up being too long because they weren’t very soft. Overmixing is a reason why your muffins might not be moist but I don’t think I overmixed the batter. The addition of oats (although I used toasted muesli) gave the muffin a weird texture and I thought they could be sweeter.

Would I make it again? No, I’m still looking for a good muffin recipe.

Over & Out, Rilsta xx

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{ 10 comments… read them below or add one }

Trisha January 30, 2010 at 12:13 am

I could give this recipe another go and see how my results turn out… i just bought berry yoghurt in the shops today, that's why!

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Catherine January 30, 2010 at 5:33 am

Those look really yummy Rilsta! Have a wonderful weekend!

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Iron Chef Shellie January 30, 2010 at 9:18 am

I had the same delima, and couldn't be bothered cooking 😛

I've eyed off this recipe, looks fantastic!

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Hannah January 30, 2010 at 1:46 pm

Well, they certainly look magnificent!

Isn't it wonderful when the cooking/eating fates shine upon us? Though for me, it's more like "Oh, it's a Monday, muffins also start with M too, therefore I must make muffins!" or "How coincidental, that man's shirt is brown, obviously I'm fated to have some chocolate right now".

So I feel your strike of fate is more legitimate 😉

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Agnes January 30, 2010 at 6:43 pm

I thought about mixed berries for this week's theme too, but then I did berries two weeks in a row for a couple of themes, so I'm going to try and do something different!

Maybe the oats would have been better than toasted muesli in the muffins? I tend to really like oats in baked things.

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Vee - A Melbourne Munchkin. January 31, 2010 at 7:52 am

They look gorgeous! And that picture with the eggs and yogurt is divine!

Shame it didn't turn out sweet or moist enough? Maybe some overripe bananas would have helped! But to be honest, I always find baking muffins a bit of a challenge, even though it's meant to be easy?!

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imasugarjunkie February 1, 2010 at 12:07 pm

what a shame theyse didnt work out! the recipes are usually quite good from this cookbook. They look good anyway!

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Conor @ HoldtheBeef February 2, 2010 at 1:22 pm

Oh boo, if they weren't amazing to eat straight from the oven then they're not a winning muffin recipe… the quest continues!

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Rilsta February 5, 2010 at 10:44 am

Hi Trisha: I shall be looking out to see if you try it and how yours turn out!

Hi Catherine: Thanks so much!! You too!

Hi Shellie: We get that way sometimes don't we?! 🙂

Hi Hannah: Hahaha! That's hilarious!! There should be a saying "Legitimacy is in the belief of the beholder"!! 🙂

Hi Agnes: I thought that rolled oats and muesli was the same thing? I should look into it more!

Hi Vee: The colours were cool, but then it turned it to a not so nice looking brown! 😛 The fear of overmixing I think makes it more of a challenge!

Hi imasugarjunkie: Yes, they certainly look good!

Hi Conor: I agree! The best muffin is when it is still steaming straight out of the oven!

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Cherrie Pie February 7, 2010 at 7:45 am

Yummy looking muffins!I love muffins fresh out of the oven.

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