Ever since his famous No Knead Bread, I have been in love with Mark Bittman. Needless to say I was so excited when S got me his ‘How to cook everything vegetarian’ a couple of years ago. That book is an encyclopedia and even for someone who has been cooking vegetarian stuff all these years, I discover new ideas all the time. His muffins chapter has a simple muffins recipe and all the modifications / substitutions you can make to bake your favourites. On a Sunday morning, these seemed like the perfect things to go with a cup of milk as a light breakfast to precede a heavy lunch.
This is my adaptation of his recipe, where I’ve avoided eggs and used some cornmeal for some a bit of crunchy texture. You can omit the cornmeal and use all AP flour. The recipe can be doubled easily, this quantity was just perfect for our family of three.
The simplest ever yogurt muffins
Simplest ever yogurt muffins
- 3/4 cup AP flour
- 1/4 cup corn meal
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2 tbsps sugar
- 1 tbsp butter oil or melted
- 3/4 cup yogurt
- 2 tbsps tea strong fruit infusion / flavoured -
- Handful raisins berries of or rehydrated dried
- Preheat oven at 400 F or 200 Celsius.
- Mix the dry ingredients in a large bowl with a fork.
- In a small bowl, whisk the wet ingredients (oil, yogurt and tea).
- Make a well in the large bowl with the flour and add the wet ingredients, bring them together with a spatula until mixed yet lumpy. Do not try to over mix or beat.
- Line a muffin tray with paper cups or oil the cups.
- Spoon into 6 medium sized muffins and bake for 15 minutes till golden brown.
- Eat warm.