It’s a gloomy and foggy Monday morning and I have a vanilla muffin by my side as I do this post. In December I made a Christmas cake/plum cake/fruit cake or whatever you want to call it. And I bought a couple of packets of tutti frutti. There was a bunch of it leftover and I quite honestly didn’t want to simply throw it all away. That’s why these muffins happened. A simple vanilla muffin batter which borderlines on cake batter because I did the butter and sugar creaming base. Either way, they’re pretty delicious and super easy to make.
If you don’t want them as muffins, simply use your loaf tin or a small cake tin. Perfect slices of vanilla cake with ruby red and emerald green nuggets of tutti frutti specks will make them look pretty!
Yield:
10 muffins
Prep time:
10 mins
Baking time:
20 mins
Ingredients:
Butter – 1/2 cup (room temperature)
Sugar – 1 cup
Eggs – 2
Vanilla – 2 tsp
Greek yoghurt/strained regular yoghurt – 2 tbsp
Olive oil – 1/4 cup
Flour – 1.5 cups
Baking powder 1.5 tsp
Tutti frutti or/and dried fruits – 1/2 cup
Salt – a pinch (omit if using salted butter)
Method:
Whisk butter and sugar till fluffy using a hand mixer for about 2 mins.
Add the eggs and vanilla, whisk some more till light and airy.
Now add the olive oil and yoghurt. Mix well.
Tip the flour, baking powder, salt and tutti frutti.
Don’t over mix the batter.
Scoop 2 tbsp of batter into your muffin liners in the muffin tray. Fill the liners till the rim.
Bake for around 15-20 mins or till the top is lightly brown and the centre is cooked.
Note:
If the batter looks curdled before you add the flour in, whisk for another minute or so it’ll come together just fine.
