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Strawberry Yoghurt Muffin
Strawberry Yoghurt Muffin

Before you jump to Strawberry Yoghurt Muffin recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Cash.

Until fairly recently any individual who expressed concern about the wreckage of the environment raised skeptical eyebrows. That has fully changed now, since we all appear to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. The experts are agreed that we are unable to adjust things for the better without everyone’s active contribution. These kinds of modifications need to start taking place, and each individual family needs to become more environmentally friendly. Read on for some ways to go green and save energy, mainly in the kitchen.

A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. If you’re in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electrical power. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F and 0F. You can certainly cut down how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

From the above it ought to be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living is not that difficult. Mostly, all it takes is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to strawberry yoghurt muffin recipe. To make strawberry yoghurt muffin you need 13 ingredients and 12 steps. Here is how you do it.

The ingredients needed to prepare Strawberry Yoghurt Muffin:
  1. Use 1 cup all purpose flour / 150 gr
  2. You need 1/4 tsp baking powder
  3. Prepare 1/4 tsp baking soda
  4. You need 1/4 tsp salt
  5. Provide 1/3 cup sugar / 75 gr
  6. Get 2 tbs oil / canola oil
  7. Prepare 3 tbs fresh milk
  8. Use 1 whole egg
  9. Prepare 1/4 tsp strawberry paste or essence) (optional)
  10. Get 1/4 tsp vanilla essence
  11. You need 6-8 frozen strawberry (don't thow) / fresh strawberry
  12. You need 80 gr strawberry yoghurt
  13. Get 3 tbs mini chocolate chips or as many as you like
Steps to make Strawberry Yoghurt Muffin:
  1. Preheat oven 200°C or 400°F
  2. Sift dry ingredients such as all purpose flour, baking powder, baking soda, salt, vanilla essence (powder one). Stir using balloon whisk for putting a bit air into dry ingredients and mixed them well. Set aside
  3. In a different bowl mixed wet ingredients such as strawberry yoghurt, sugar, egg, fresh milk, oil and strawberry paste
  4. The next step, it is time to mix the wet ingredient into the dry ingredient. Make a hole in the center of the dry ingredient and pour the wet ingredient into it
  5. This is the key succes of making a moist muffin, stir the batter using a spatula or wooden spoon gently, make sure not to overmixed it. Give about 10 strokes just enough. If there are still have some dry spots, just leave it as it be, or you could just wet it by stir only at that spot, don't over do it. Lumpy batter is just perfect rather than overmixed it
  6. Add in the slices of frozen strawberries at the first 5 strokes along with the mini chocolate chips
  7. Start to add the batter into the muffin's mold which have already been layered with muffin cups by using an ice cream scoop or just use a regular table spoon. For the bigger muffin cup will make about 5 muffins. The smaller one will make about 9 muffins
  8. Fill the muffin a bit less than 3/4 cup (2/3 cup) to give a room for muffins to get taller and shaped like dome without getting flooded out when heated in the oven
  9. After all cups are filled, spinkle with mini chocolate chips one more time, and then put the muffin's tray into the oven about 15 to 20 minutes
  10. Pay attention to the muffin at the first 10 minutes when it still in the oven. If you see the muffins bloomed into its highest point, low the temperature into 170°C / 350°F and let it rest with the latest temperature about 5 more minutes, and after that you could check the muffin using the tooth pick. If it is clean, it means the muffin already done, ignore the remain time. But if it is out with a wet batter, add 5 more minutes to make it completely done
  11. Rebake version (inside my small oven).
  12. Done baking.

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