10 May, 2015
Yoghurt muffins with rhubarb
I love rhubarb, the smell when it’s cut. It’s specific sour taste with crunchy sugar… Ok, it’s my childhood memory. The idealised taste of a sunny summer…
These muffins are really just a French yoghurt cake put into muffin pan. It’s a very easy recipe.
It is called yoghurt cake, but don’t be fooled that it is a super-healthy dessert tasting like sawdust. It’s a regular cake with sugar, flour and all the things that make a good cake. Calling it a yoghurt cake is an overstatement, but it makes me feel less guilty when I have the second piece*.
Ingredients:
3 eggs
1 natural yoghurt (a small one!)
120g (1 yoghurt pot) of olive oil (or sunflower oil, or melted butter)
240g (2 pots) of sugar
240g (2 pots) of flour
Half of a packet of yeast
4g of salt
Juice from half a lemon
A few rhubarb sticks, cut into small pieces
Directions
- Heat the oven to 180˚
- Crack the eggs in a large bowl and whisk them a little
- Add the yoghurt and mix a little more
- Add the oil and mix again
- Add the sugar and lemon juice, keep whisking
- In a separate container mix the flour, yeast and salt. Add it all to the liquid ingredients
- Distribute the batter into muffin pan, then stick as many pieces of rhubarb into it as you like
- bBake around 35 minutes, try not to burn yourself too much when you will be eating the hot muffins
*actually the name comes from the fact that you can measure all the ingredients with the yoghurt pot (if you need to)