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Vanilla Yoghurt Muffins

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This recipe is absolutely PERFECT for the times when we want to avoid the ordinary muffin/cupcake batter-butter, sugar, flour and a couple of eggs. Despite the fact that it has more ingredients than the standard muffin recipe, it certainly tastes better! What I love so much about this recipe is the comforting, light and scrummy taste that the yoghurt adds to the recipe!

This recipe is absolutely PERFECT for the times when we want to avoid the ordinary muffin/cupcake batter-butter, sugar, flour and a couple of eggs. Despite the fact that it has more ingredients than the standard muffin recipe, it certainly tastes better! What I love so much about this recipe is the comforting, light and scrummy taste that the yoghurt adds to the recipe!

Ingredients

Makes: 12-16 medium (normal) sized muffins

Metric Cups
  • 175 plain yoghurt
  • 175 sunflower oil
  • 220 caster sugar
  • 420 self-raising flour
  • 3 eggs (free-range)
  • 1 tablespoon natural vanilla extract
  • 1 salt
  • 6 plain yogurt
  • 6 vegetable oil
  • 8 superfine sugar
  • 15 self-rising flour
  • 3 eggs (free-range)
  • 1 tablespoon natural vanilla extract
  • 1 salt

Method

Vanilla Yoghurt Muffins is a community recipe submitted by keyoli14 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat your oven to 180°C/160ºC fan oven/gas mark 4.
  • In a large mixing bowl, whisk together the eggs, sunflower oil, yogurt, vanilla and sugar until pale, light and pale-yellow in colour.
  • In a separate mixing bowl, sieve the flour as well as the salt.
  • Slowly (and gently!) stir the dry ingredients into the wet ingredients using a wooden spoon and then mix until a smooth, rather wet mixture is formed. It should be a very pale yellow in colour and should easily run off the wooden spoon when lifted.
  • Spoon the mixture into equal portions inside a greased muffin tin/cake tin and bake for approximately 30-40 minutes until golden and springy when touched or when a skewer comes out clean when inserted inside the middle of the cake.
  • Leave to cool before either decorating with icing of your choice/ strawberry jam and cream or even some good old lemon curd!
  • Enjoy-go on, have another!
  • Preheat your oven to 180°C/160ºC fan oven/gas mark 4.
  • In a large mixing bowl, whisk together the eggs, vegetable oil, yogurt, vanilla and sugar until pale, light and pale-yellow in colour.
  • In a separate mixing bowl, sieve the flour as well as the salt.
  • Slowly (and gently!) stir the dry ingredients into the wet ingredients using a wooden spoon and then mix until a smooth, rather wet mixture is formed. It should be a very pale yellow in colour and should easily run off the wooden spoon when lifted.
  • Spoon the mixture into equal portions inside a greased muffin tin/cake tin and bake for approximately 30-40 minutes until golden and springy when touched or when a skewer comes out clean when inserted inside the middle of the cake.
  • Leave to cool before either decorating with icing of your choice/ strawberry jam and cream or even some good old lemon curd!
  • Enjoy-go on, have another!
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