It’s very hard when you want to bake but you can’t because you know you’ll just eat it all. The other day I had the urge to bake some muffins. I told myself that it would be ok if I ate one for breakfast. Yes, it was very nice but I don’t recommend it because two hours later I was starving. Mind you, it didn’t help that in that two hours I’d done a load of jobs and walked the dog in between. So maybe I was genuinely in need of something. Well, that’s my excuse anyway!
These blueberry and lemon yoghurt muffins were so easy to knock up and were so light. The recipe was adapted from one in Annie Bell’s Baking Bible and was originally a blueberry and orange muffin recipe. They are dairy free and the fat content comes from using olive oil in the batter. Instead of using orange zest and juice, which I didn’t have, I used lemon zest and natural yoghurt in its place. This worked extremely well and I was pleased with the result.
Annie Bell has a tip at the end of her recipe saying “It is only one step on in imagination to use extra virgin olive oil in a muffin, rather than groundnut or sunflower. It mellows with cooking and the resulting scent, while distinctive, is very pleasing,”
I must admit I had never thought to bake with olive oil before as I thought the flavour would be too strong. It was, as Annie Bell said, a very mellow flavour within the muffin.
Love Sam xx