Just half an hour including baking time: Our yogurt muffins are wonderfully moist
ml ml oil (tasteless)
Ingredients · Servings 20
- 200g natural yogurt
- 1 packet of vanilla sugar
- 100 ml of oil
- 120 g sugar
- 3 No
- 275 g flour
- 1 packet of baking powder
- a little milk
Method · 30 min
- Put natural yogurt, vanilla sugar, oil, sugar and eggs into a bowl and mix thoroughly with the beaters of a hand mixer.
- In a second bowl, mix the flour and baking powder with a spoon. Then add the mixture to the yogurt-sugar-egg mixture and stir everything together. If the batter is too thick, add a little milk until it is creamy.
- Place a paper liner in each muffin tin cavity and fill each with about 3-4 tablespoons of batter. Bake in a preheated oven at 130°C (150°C fan-assisted) for about 20 minutes.
Owner (Kl. M)
a little milk (if the dough is too stiff)
