Two more days till I head off to China for an intensive six weeks language course. Till then, my baking will be temporarily put to a halt, but my passion still drives on.
The fridge needed ot be cleared out of my little treasures before I departed, hence I used whatever was at hand's reach. There was yoghurt and cream cheese, which when combined together, was absolutely heart melting.
For those conscious about thier waistline, this is the ideal recipe for you. As the recipe does not call for butter, you should not hesistate to go back for seconds. The cream cheese was used for the icing, which definately took the whole taste to the next level.
The texture was as expected, soft and fluffy. Bakers, you'll definately be left satisfied.
Recipe
Dry Ingredients: 1 3/4 cup Self Rising Flour - 1/2 cup Brown sugar
Wet Ingredients: 1 cup Natural yoghurt - 1 egg (lightly beatened) - 2/3 cup Canola oil - Zest and juice of 1 Lemon
1. Preheat the oven to 180 C and prepare a 12 case muffin tin
2. Sift dry ingredients together, then add in the wet ingredients
3. Combine until smooth batter forms, being careful not to overwork the batter. Let batter rest for 15 minutes.
4. Spoon a tablespoon and a half into each case and bake for 20-25 minutes.
5. Let to cool before topping it with cream cheese
