Setting new year resolution is good but to me it’s
typically something that based on what I think I should be doing rather than
what I really want to do. Honestly, I no
longer set new year resolution as they are simply just an initial burst of motivation for me to get a new year started. It never lasted and just not sustainable
haha! :D
In fact, it is this humble and simple looking muffin
that reminded me to get life back to basic.
Only basic can let me fall back
on when life throws me a curve ball or when I’m facing unexpected
challenge. I also concluded it all comes down to, the
quality of relationship. It’s the
quality of the relationship with my God, with my love ones and with people. Importantly, living a life that lead by the
spirit of God and not what comes out from our own heart or head.
It’s 23 Deg C outside.
I don’t remember Singapore has ever been so cold. Anyway, it was also a rare occasion that I was alone
at home on Saturday that enable me to pen my 1st blog for 2018.
These muffins were baked with Greek Yogurt. It is surprisingly moist and fluffy. When I took the first bit, I was blown away. Is Greek Yogurt Muffin a healthier choice of replacement
for Buttermilk or Sour Cream? I’m not
sure. But they are simply perfect for me
and my family.
Happy 2018! And I'm thankful
for 2017. My wish is for all my love
ones and friends to be happy and healthy!
INGREDIENTS
255g All
purpose flour
2 tsp Baking
powder
½ tsp Baking
soda
¼ tsp Salt
170g Unsalted
butter, softened to room temperature
110g Sugar
[reduced]
2 Eggs,
at room temperature
2 tsp Vanilla
extract
227g Greek
yogurt
170g Mini
semi-sweet chocolate chips
plus
extra for sprinkling over the top
INSTRUCTIONS
(1)Adjust the oven rack to the lower middle position and
preheat the oven to 200 Deg C.
(2)Line a 12 cup muffin pan with 12 cupcake liners. In a medium bowl, whisk together the flour, baking
powder, baking soda and salt. Set aside.
(3)In the bowl, beat the butter on medium high speed
until creamy and lightened up; 1 to 2 minutes.
(4)Add the sugar and beat together until lightened up in
both color and texture; 4 to 5 minutes. The color should turn very pale and
texture should look fluffy.
(5)Add the eggs, one at a time, beating well after each
addition. Add in the vanilla and beat together for one minute.
(6)On lowest speed, add in one-third of the flour mixture
and mix until mostly combined. Add in half of the yogurt and lightly stir until
almost mixed in. Continue with adding another one-third of the flour mixture,
followed by the remaining yogurt and ending with the last third of flour
mixture. Mix until just combined. DO NOT OVERMIX or you could end up with tough
muffins.
(7)Using a rubber spatula, fold in the mini chocolate chips.
(8)Using an ice cream scoop, divide the batter evenly
among the prepared muffin pan, filling the cups almost to the top. Sprinkle the
tops with some extra chocolate chips.
(9)Bake for 15 to 18 minutes, or
until the top are golden brown and spring back to the touch and a toothpick inserted
in center comes out clean.
(10)Allow muffins to cool in the pan for about 5 minutes,
then transfer to a wire rack and allow to cool slightly before serving. Served
warm or at room temperature. Allow to cool completely before storing. Store
leftovers in an airtight container to retain its moisture.