200g all purpose flour ( I used 100g of bread and cake flour each)
13g of sugar (I used eye power to estimate)
8g of baking powder (again...eye power, no way am I going to use my manual scale and see the needle tip and stop at 8g at 630am in the morning...keke)
pinch of salt
150g of Paul's low fat yogurt
dried cranberries, almond flakes, walnuts, whatever you have in your pantry and need to be used up.
Sift the flour and the baking powder into a mixng bowl. Add the salt, sugar, egg and yogurt and mix well with a whisk. If the batter seems dry, which mine was, add another tablespoon of yogurt. The yogurt was a 200g bottle, so I ended up adding all of it. Add in the cranberries at this point, mixing just enough to get the fruits through the batter.
If you are using a non-stick muffin tin, there's no need to flour or butter it. Good news right? no need to get your hands oily and messy in the morning. Clean and easy..:P or maybe...just lazy. Spoon the batter into the 6 hole muffin tin. Without the tin, just spoon it onto a lined baking tray and spread it roughly with the back of the spoon. The size of the pastry is up to you to decide then, which of couse affects the baking time.
Sprinkle the almond flakes over the batter. The original recipe had the nuts mixed in sugar syrup before placing them onto the batter. I have no time for this in the morning..hee, so it's just almond flakes. You can easily replace this with any corsely chopped nuts, no need to be roasted, since it's going into the oven anyway.
Preheat the oven to 220 degress C. Bake it for about 25 minutes and test with a wooden skewer. It's done when the skewer comes out clean.
Verdict: Well, my husband liked it, nice combi with almonds and dried cranberries. Not really bread like texture, as there is no yeast and no kneading. Easy to make, and not too heavy for breakfast or even afternoon snack.
Wednesday, 3 December 2008