If I were asked what’s my one favourite ingredient ever, I would say, without a doubt, lemon. (And greek yoghurt, as a close second). Being Greek, these choices are not really surprising… Both lemon and yoghurt are considered very basic ingredients in Greek cooking. At home, we use lemon in almost everything: meat dishes, poultry, soups… and personally, I happen to prefer desserts that are based on lemon than those based on chocolate.
These muffins are my submission to the ‘Sugar high Friday’ event, hosted by Tartelette, an event originally created by Jennifer at Domestic Goddess. (By the way this is the first time ever that I participate in a blog event. Gulp!)
Baking the muffins is also part of goal 190- which according to my ‘food list’ of things to do in 1001 days, stipulates baking a different muffin recipe every 2 weeks, and recording the results. I’m very happy with this recipe, and I’ll definitely be making it again, perhaps changing it slightly. The muffins turned out very light, tender and tangy- and most of all, really delicious. Their texture was wonderful too- slightly moist (but not heavy), with a thin, crusty, perfectly rounded top. The recipe is an adaptation of the ‘lemon muffins’ in the muffin book by Susan Reimer.
Lemon, raisin and yoghurt muffins
- 2 cups plain flour (255 gr)
- 3 tsps baking powder (15 ml)
- 1/4 tsp bicarbonate of soda (omit this if you choose not to use yoghurt)
- a pinch of salt (according to Reimer, 1/2 tsp)
- 1/3 cup sugar (I used vanilla sugar). Reimer’s recipe asks for 85-110 gr. sugar, so go according to taste
- 1 egg
- 1/2 cup milk, plus 1-2 tbsps if you’re adding raisins
- 1/2 cup Greek yoghurt (I used full-fat, but I expect the muffins would still be good with low-fat. You can also skip the yoghurt & just use 1 cup milk)
- freshly grated lemon rind. I used the rind of 2 small lemons
- 1/3 cup vegetable oil (90 ml) (You can also use 85 gr. butter if you prefer)
- about 85 gr. raisins or sultanas (I just used 2-3 handfuls, so add these according to your taste)
- optional syrup: juice from 2 small lemons & 4 tbsps sugar
- Prepare muffin tins & preheat oven to 190-200 degrees celcius (gas mark 5-6)
- In a large bowl, mix up flour, baking powder, bicarbonate of soda, salt & sugar. You can sift if you want, but I wasn’t bothered!
- In another bowl, beat up the egg with a fork
- Stir in the milk & yoghurt mixture, followed by the lemon rind & oil/butter
- Pour all liquid ingredients into the dry mixture
- Add the raisins/sultanas & the extra milk (omit the milk if you choose not to add raisins)
- Stir until combined, making sure no flour is visible
- Bake for 20-25′
- When they’re browned & their tops spring back when pressed gently, take out of the oven. If you want, add a little lemon syrup (made with heating up the lemon juice with the sugar just until the sugar dissolves). Again, go according to taste when using the sugar for the syrup, and indeed when adding the syrup onto the muffins.