Monday, July 19, 2010
What you need:
165g self-raising flour
1 tsp baking powder
1/4 tsp salt
110g castor sugar
80g butter, diced
75ml fresh UHT low fat milk
1 tbsp yoghurt
1 tbsp poppy seeds (got a packet from Giant Supermarket)
Grated rind of 1 lemon and 1 orange
1 tbsp castor sugar
1 tbsp water
What to do:
1) Pre-heat oven to 200C.
2) Combine ingredients (A) in a small saucepan. Cook on low heat to a gentle boil. Allow to simmer until sugar is dissolved, at least 2-3 minutes. Remove contents from pan and leave to cool completely.
3) Sift flour, baking powder and salt into a large bowl. Stir in sugar to mix. Rub in butter lightly and mix into a crumbly mixture.
4) Add eggs, yoghurt, milk and sugared lemon and orange rinds (A) to the crumbly mixture. Stir with a wooden spoon until mixture is combined. Add poppy seeds.
5) Line a muffin pan with liners. Divide mixture evenly between muffin cups, filling each to three-quarters full. Bake for 20-25 minutes or until muffins are well risen.
Recipe courtesy of Amy Beh's column (Cook's Nook) every Tuesday in StarTwo (pullout from The Star).
The recipe was relatively easy to prepare as everything can be achieved by using a mixing bowl and wooden spoon or spatula. No hand-held mixer needed. Taste wise, it had just the right hint of orange and lemon. Baking this really made me wanna bake this again!