Yoghurt Muffin with MIXED FRUITs

A modification from Sedap Sekejap (local cuisine magazine), a little preface...Yoghurt makes the texture of this muffin smoother and not too heavy like other muffin does....
You could substitute the mixed fruit to other ingredients such as nuts, fresh fruit or choco-chips. For myself, I prefer fruits combination. Well, it's all up to you anyway hehehehe...

Citrus Yoghurt Muffins

Another recipe from Connolly's book, 500 Cupcakes and Muffins. I really love this book!! The recipes are so easy to be practised. I often make this muffins for breakfast or having a last minute guest (",).

Citrus Yoghurt Muffins
(Recipe by Fergal Connolly)

200g (8 oz) plain flour
175g caster sugar (I only used 150 g)
1 tbsp grated lemon zest
1 tbsp grated orange zest
1 tbsp grated lime zest
1 tbsp baking powder
pinch of salt
225 ml (8 fl oz) fat free plain yoghurt (I used 250ml flavoured-yoghurt with real fruits)
115ml (4 fl oz) sunflower oil
1 lightly beaten egg

Preheat the oven to 200°C. Grease a 12-cups muffin tin.

In a medium bowl, combine the flour, sugar, lemon zest, lime zest, baking powder and salt. I suggest to put the zests altogether in milk mixture instead of flour mixture. Because it won’t blended well with the dry ingredients. In a large bowl, beat the yoghurt, oil and egg until well blended. Add the flour mixture, stirring until just combined. Do not overmix. Don’t worry about the lump, it will be just fine when u bake it.

Spoon the batter into the prepared pan. Bake for 20 minutes. Remove tin from the oven and cool for 5 minuten. Then remove the muffins and serve warm.

Jam-Doughnut Muffins

(another Nigella's Recipes)

125ml milk (I used fat free milk)
85ml corn or other vegetable oil, plus more for greasing
1 large egg
½ tsp vanilla extract
200g self-raising flour (I used 200 g plain flour +1 tsp baking powder)
100g caster sugar
12 tsp strawberry jam (I used blueberry jam)
100g unsalted butter
150g caster sugar
1 incredibly well-greased or silicon 12-bun mini-muffin tin

Preheat the oven to 190°C/gas mark 5
With a fork, beat together the milk, oil, egg and vanilla extract. Stir this into the flour and caster sugar till just combined. Do not Overmix. Spoon into each muffin cups about a third full. Add a dollop of strawberry jam (I put the jam on a piping bag, it would do the work a lot easier), top with more muffin mix that the cases are just about full.
Put them in preheated oven and cook for about 20 minutes or until the tops feel springy and resistant and the muffins have puffed up into little toadstools.
Meanwhile, melt the butter slowly in a thick-bottomed pan, and lay the sugar out in a wide, shallow bowl. As soon as the muffins are ready, remove them from their moulds, dip them in the butter and roll them in the granulated sugar. Eat warm.

I just simply skipped the last paragraph told to do, to reduce the calorie intake and serve it with fat-free cold milk. The muffins were still great without the butter-sugar-mixture though.