Citrus & Yogurt Breakfast Muffins
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 25 minutes
Makes 6 muffins
-
125g/4ozs cake flour
-
75g/2.6ozs caster or superfine sugar
- 1 1/4 teaspoons baking powder
- Pinch salt
- 100g/3.5ozs white chocolate chips
- 1-2 tablespoons finely grated citrus zest (I like things zesty so I use 2 tablespoons)
- 60g/2.1ozs sour cream or natural yogurt (light works here too)
- 60ml/2.1ozs juice (orange, lemon or grapefruit)
- 50ml/1.7flozs oil
- 1 egg, room temperature
- 1 teaspoon vanilla bean paste
- Natural yogurt, citrus slices and honey to decorate.
Step 1 - Preheat oven to 170C/340F and line a muffin tray with 6 liners. In a large bowl whisk the flour, sugar, baking powder and salt together. Then add the chocolate chips and zest and stir to coat these chips in flour.
Step 2 - In a jug measure the sour cream, juice, oil, egg and vanilla. Whisk to combine. Make a well in the centre of the dry ingredients and mix until just combined (do not overmix). Scoop into the muffin cups and bake for 24-25 minutes or until the centre springs back when gently pressed.
Step 3 - Once cooled, dollop a tablespoon of natural or Greek yogurt on top and decorate with a citrus wedge and a drizzle of honey.
Pink scalloped plate and cup and saucer from In The Roundhouse