These easy to make muffins are fairly straightforward, tasty, and, despite being labeled as “plain”, the term is used somewhat loosely since the yoghurt used may be any kind of flavoured yoghurt, which will come across lightly but distinctly in the final product. As well, small amounts of fruits or other flavouring agents could be added without substantial changes.
I had originally researched the recipe to allow me to serve a different kind of muffin to my mom, in order to contrast the bran muffins she likes as well; as noted elsewhere, she enjoys the bran muffin recipe I found on the internet more than her own bran muffin recipe.
Note that this yoghurt muffin recipe lends itself well to half batches (one egg only), as well as easy and quick baking in countertop toaster-ovens.
Update 20241008: Using the Google NotebookLM podcast generator, two podcasts were produced about this post, and, I made a blog entry about the podcasts. Podcast1 Podcast2
Making the muffins:
First, the oven was pre-heated to 350F:
A tray of muffin moulds, and correspondingly sized paper liners, were taken out:
The moulds were each lined with paper muffin liners:
The lined baking tray was put aside, and a mixing bowl, a spoon, and a fork were taken out:
Flour and a measuring cup were taken out:
The measuring cup was filled with flour:
The flour was transferred to the mixing bowl:
Sugar was taken out, and the measuring cup was taken out again:
Sugar was measured out:
The sugar was transferred to the mixing bowl with the flour:
Baking powder and measuring spoons were taken out:
Baking powder was measured out:
The baking powder was added to the flour and sugar in the mixing bowl:
Salt and measuring spoons were taken out:
Salt was measured out:
The salt added to the flour, sugar, and baking powder:
Using the fork, the flour, sugar, baking powder, and salt were thoroughly mixed:
A tub of yoghurt and a measuring cup were taken out:
Yoghurt was measured out:
The yoghurt was transferred to the bowl with the flour, sugar, baking powder, and salt:
Vegetable oil was taken out, and the measuring cup used for the yoghurt was reused, without needing to clean it since I’d only just used it moments before for the yoghurt :
The vegetable oil was measured out:
The vegetable oil was transferred to the bowl with the flour, sugar, baking powder, salt, and yoghurt:
Eggs were taken out:
The eggs were cracked into the bowl with the flour, sugar, baking powder, salt, yoghurt, and vegetable oil:
All the ingredients were mixed together with a spoon:
… creating a thick paste dough:
The muffin mould tray prepared earlier was taken out:
The dough was spooned into the paper muffin moulds:
The filled muffin tray was placed in the preheated oven:
A timer was set to 21 minutes:
Looking through the oven window (which admittedly could use a cleaning!), the muffins began to rise:
While the muffins were baking, cooling racks were taken out:
After the timer ran out and the muffins had baked, the muffins were taken out of the oven, and the tray placed on a cutting board:
The muffins were transferred from the muffin tray moulds to the cooling racks to cool down:
A yummy fresh muffin was served to my mom with another mini-muffin, with the paper linings removed:
… and the rest of the cooled muffins were placed in a sealable freezer bag, to be placed in the freezer:
Yummy!