There are days like this, which makes me think of how this whole baking journey has started. And boy, how glad I am that Edith has been there with me from the very beginning!
It was on our first year that we two freshers decided to ‘make a difference’ with our lives, since we were finally in uni you know, pretty big deal. So we baked!
We bought some basic tools and got a basic hand mixer from Argos at merely £10 (or a tad more I can’t remember exactly) and it was with me until the very last day in the UK. Our first baked things ever came out beautifully, very moist and fluffy. They rose so high, tasted so good we thought we were the two baking geniuses. And things went downhill from then ^^ Everything afterwards, from cookies to bars to cheesecake went completely wrong, of course. They only got better until I started reading, researching and talking to someone who actually knows how to bake, but well, that’s another story.
The thing is, I don’t bake a lot. But each and every single baked goods which comes out of my kitchen has a sentimental value attached. So much that every time I reuse a recipe, it warms my heart to think of the last time I made that, or the time before, and before. Whip some butter, add in some flour, maybe a touch of vanilla extract, and you have a bowl of memories. Isn’t it a fun and actually quite amazing way to keep memoir of our life?
So long story short, on one hot summer day in Saigon, with a basket of strawberry which I know nothing to do with (and too sour to eat), I’ve come up with a batch of strawberry yogurt muffins. The same old same old recipe from a Vietnamese blog Kokotaru. To think that it’s been more than four years since I made this, and with Edith now 3 hours flight from me, we’ve really come a long way!
Strawberry yogurt muffin
INGREDIENTS: (make 8-10 muffins)
- 250 g plain flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 115 g butter, at room temperature
- 110 g caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 240 ml plain yogurt
- 200 g strawberry, diced
- Preheat oven to 180 C degrees. Place liners in cupcake pan
- Sift the flour, baking soda and baking powder together and mix well
- Use a mixer, beat the butter, sugar and vanilla until light and fluffy
- Add the eggs, one at a time and mix well
- Sift 1/3 of the flour into the butter, mix well. Then add 1/2 of the yogurt, again mix well. Repeat the process, continue with 1/3 flour then 1/2 yogurt and finally, 1/3 flour. Mix well after each adding in
- Finally tip in the strawberry and mix until incorporated
- Fill the cupcake pan 2/3 full and bake for 35 minutes or until a toothpick inserted in the centre comes out clean
The best thing about having an oven with glass door is this tear-dropping moment, watching the beautiful babies rising with every minute passed. (Please excuse the reflection of my random skinny legs)
If you are a fan of soft, dense, moist and not overly sweet muffin, this is the one. What’s even better is that they taste superb eating cold. I would definitely recommend this as ‘the summer muffin’ 🙂