Blueberry Yogurt muffin

I like blueberry muffin a lot!  Therefore, I baked it t more often than chocolate muffin especially when blueberry was in season and sold at discounted price at the supermarket.  This receipe that I adapted from Baking Tai Tai was moist and soft.   I added extra fresh milk to make up the 160g yogurt as required in the receipe because I left with only 133g of Meiji yogurt.  The rest of the yogurt had found its way into my big boy's stomach. ;P  Because big boy has big appetite, my muffins has increased its size over the years.  No longer the petite ones.  I tweaked the receipe by including 1/4 teaspoon of vanila essence for more flavour and 2 tablespoon of rolled oats.  It turned out tasting so delicious!  I reckoned this was the best blueberry muffin receipe I have tried so far.

Ingredients (Receipe adapted from Baking Tai Tai)
(6 big muffins)

2 eggs

100g caster sugar

120g oil (I used extra light olive oil)

70g milk  (I use Greenfield fresh milk)

160g yogurt (I used Meji plain yogurt)

200g low protein flour (I used Top flour)

2 tsp baking powder

1/4 tsp baking soda

100g blueberry

(I added 1/4 tsp vanila essence and 2 tbsp rolled oats)

Method

1.  Mix all wet ingredients and set aside.

2.  Shift the flour, baking powder and baking soda. 

3.  Pour the wet mixture into the dry ingredients and gently fold in.  Do not overmix.  Lumpy is fine Just make sure there is no trace of flour.

4.  Lastly, mix in the blueberry.  

5.  The original receipe indicates to preheat the oven 190 degree celcius top heat,  180 degree celcius bottom and bake for 25 to 30 minutes.  I knew my old Ariston oven will overbake at 190 degree celcius.  Hence, I baked at 180 degrees celcius for 20 minutes (lowest rack).  Then, the middle rack for the last 5 minutes to give it a nice golden brown crust.

Craneberry yogurt chiffon cake

I have a soft spot for cotton, fluffy, spongy cake.  Whenever I have such craving, I will treat myself with the pandan chiffon cake from Bengawan Solo.  But I have never thought of baking one. Last year, whilst I was browsing aimlessly at Phoon Huat shop at Woodlands with my mum, I spotted some 17cm tube pans.  I bought it and started experimenting chiffon cakes since. 

I have attempted pandan chiffon, a tea flavor chiffon using TWG fruity tea leaves (gifted by our niece) and also, matcha powder which my hubby bought it in Tokyo during his business trip.  The recipe I tried used 3 eggs whites without cream of tartar.  And I beat the meringue till soft peak.  All of my chiffon cakes failed to raise resulting a rather dense and short cake. 

This craneberry yogurt chiffon cake, however, rose well and was taller than all the previous chiffon that I had baked although I had accidentally mix in additional egg yorlk (4 instead 3).  Egg whites was beaten to stiff peak as opposed to soft peak in my previous bakes. The inclusion of rice flour seemed to gives the chiffon cake a really nice soft and spongy texture.  I shall be experimenting more with rice flour in the future. 

Receipe adapted from Anncoo Journal's sakura yogurt chiffon cake.

3 egg yolks

25g sugar

40g oil

100g natural yogurt

60g cake flour

20g rice flour

4 egg whites

50g sugar

1/4 tsp cream of tartar

3/4 tsp vanilla essence

60g dried craneberry (chopped to small pieces & coat with flour to prevent sinking to the bottom of the cake)

Wordless Wednesday

Japanese cheesecake

 

1st attempt