I ripped an advert for Alpro soya yogurt out of a magazine a couple of months ago, because part of the ad was a recipe for lemon, poppy seed and yogurt muffins. Alpro is wonderful stuff and I love it with a dollop of fruit compote – it’s rare that I don’t have a tub of it in the fridge – so I thought baking with it could be an interesting development.
The muffins in the advert looked lovely, probably because they’d had a team of food stylists fiddling with them for half an hour, but on closer inspection it looked a really strange recipe…there was an enormous amount of baking powder in it (2 tbsp!!), there didn’t seem to be enough lemon zest to give any flavour and it seemed like an awful lot of mixture for only eight muffins. I sometimes wonder if anyone actually tests these recipes before they’re let loose on an unsuspecting public!
Well, in the spirit of bravery (or possibly stupidity!) I decided to give the recipe a go. With a few tweaks and twirls it actually turned out OK. I used self-raising flour instead of plain, dropped the amount of baking powder drastically, upped the amount of lemon zest and discovered that it actually made twelve decent sized muffins, not eight.
I added a little drizzle of lemon icing to smarten them up a bit and, although they wouldn’t win a prize at the village fête, they were nice with a cuppa and a good book.
225g SR flour
2 tsp baking powder
140g caster sugar
grated zest of a lemon
2 tbsp poppy seeds
1 tbsp lemon juice
245g Alpro Plain Yogurt
100g melted butter
2 tbsp icing sugar + lemon juice to mix
Mix the five dry ingredients together in a large bowl. Mix the four wet ingredients together in a large jug. Pour the wet into the dry and fold together just until no dry flour remains. Do not overmix; it doesn’t need to be completely smooth.
Divide the mixture between twelve muffin cases set into a muffin tin. Bake for about 20 minutes at 190C until golden and puffed.
Cool on a wire rack. When cold, drizzle with a little lemon icing.