Categories: Muffins

Ingredients

• 100 g butter, softened
• 1/2 C sugar
• 2 large eggs
• 1 t vanilla essence
• 3/4 C yoghurt, plain or flavoured
• 1 1/4 C flour
• 1 t baking powder
• 1/2 t baking soda
• Optional extras:
• -berries and white chocolate chips
• -chopped crystallised ginger + 1 t ground ginger
• -chocolate chips
• -chopped canned apricot pieces, drained well
• *dollop each of jam and cream cheese per muffin (see below)

Directions

1. Sift together dry ingredients.

2. Mix butter, sugar, eggs, vanilla and yoghurt until smooth.

3. Combine dry mix with wet mix, stirring until jut blended. Do not overmix.

4. If adding optional extras, add one of these before blending mixtures together.

5. Spoon mixture into 12 well greased or paper lined muffin tins and bake at 180oC approx 20 minutes.

6. Leave in tin 5 mins to firm up before lifting out of pans.

7. *For jam & cream cheese muffins, spoon half tablespoons mixture into prepared pans, top with dollop of jam and dollop of cream cheese. Then cover with remaining mixture and bake as above.

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