This recipe is from Anncoo Journal which I had bookmarked since it was posted in 2012 but never get down to do until now.
Lovely, soft and spongy muffin which I never expected to be so nice with the orange flavour, moreover it is butter-less. This is really a keeper. Thanks Ann for sharing this wonderful muffin recipe which I wouldn't mind baking again and again. I didn't read the recipe well until after baking. Step 7 was done before baking. Luckily, they are still okay.Ingredients
[makes 12 muffins]
3 egg yolks
30 gm castor sugar
35 ml fresh orange juice
Zest of 1 orange
70 ml plain yoghurt
80 ml plain flour
10 gm corn flour
1/2 tsp baking powder
a pinch of salt
3 egg whites
70 gm sugar [I used 50 gm]
- Beat egg yolks and sugar until white. Drizzle in orange juice and natural yoghurt. Continue to beat until well mixed.
- Add in sifted dry ingredients and orange zest. Mix well again and set aside.
- Whisk egg whites and sugar until stiff peak formed.
- Fold 1/4 of egg white into egg yolk mixture with a spatula and mix well. Then fold in the remaining egg white in 2 batches.
- Scoop batter into muffin tray lined with paper cases until 3/4 full.
- Bake in preheated oven at 170 degrees C for 25-30 minutes or until a skewer when inserted comes out clean.
- Notes - Bang the baking tray together with the small cakes on the counter top 2-3 times once they are cooked, as this will prevent the cakes from shrinking. Leave to cool and store them in an airtight container in room temperature for 2-3 days. I gave several to my mom, she kept in the fridge for about a week, they were still soft and good.
Notes: Visit this site for Its' Nutritional Facts [here]
I'm sharing this post with Little Thumbs Up April 2014 Event - Orange organised by Bake For Happy Kids and My Little Favourite DIY hosted by Anncoo Journal
10 comments:
wow, a cup cake without butter but with yoghurt. Something that I must try as well. Thanks for sharing, Kimmy!
Wow, Kimmy! I really like this! I must try it too because the muffins look so soft and spongy like sponge cake.
this sounds like a healthy treat especially with the addition of yogurt.. am sure this is very soft!
Hi Jozelyn, I suppose this is a healthy cupcake. I'll reduce the sugar a little as I find it a bit too sweet for me.
Hi Phong Hong, you will love it. It's really light and I discovered that it keeps well for over a week in the fridge.
Hi Victoria Bakes, you are right. These should look more tempting if I have use lovelier paper cup cases.
This should be a good recipe for those vegan.
Hi Edith, it's good for the health conscious too. Can still reduce the sugar.
Hi Kimmy, Thank you for trying my recipe and your review. :)
Hi Ann, I want to thank you for sharing this lovely recipe.
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