Now who does not look forward to Muffin Mondays? Well, muffins have yet to grow on me, but I have to admit, I enjoy the baking process. In fact, without sounding too eager, I try to wait patiently for Anuradha to send the new recipe.
When Yuri wrote on one of her posts “use a scoop” to make uniform muffins, I listened. Alan noticed the difference it made, commenting on my recent post, “Your muffins are beautiful and have a nice dome on top!” Reeling from that muffin success, I vowed to make mini-muffins from then on since it was fun filling mini-muffin trays with a 1 1/2 tablespoons scoop.
Then came the recipe. Uh-oh, another filled muffin. My scoop won’t work. With the filling, the muffin will spill over. This calls for another trip to Bed Bath & Beyond[er]. Look at what I got. It worked really well with filled little breakfast treats.
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
- 350 grams all purpose flour
- 11/2 tablespoons baking powder
- 140 grams granulated sugar
- zest of two (2) oranges
- 1/2 teaspoon salt
- 2 eggs
- 9 ounces yogurt
- 3 ounces butter, melted
For the Filling
- 175 grams cream cheese
- 3 tablespoons granulated sugar
- 1 tablespoon of Mighty Leaf Matcha.
- fresh raspberries
- Preheat the oven to 390F. I used non-stick spray for the tray and skipped the liners this time.
- Sift the flour and baking powder into a large bowl, then stir in the sugar, orange rind and salt. Beat the eggs and milk together in a bowl, then stir in the butter and gently mix into the dry ingredients to make a loose, slightly lumpy mixture. Do not overmix or the muffins will be tough.
- Sift together matcha and sugar then mix with the cheese until smooth. Half-fill each slot with the muffin mixture [one scoop], then push a raspberry into each. Top with about a teaspoon of sweet cheese [piped], then another scoop of batter to cover and fill the muffin cases.
- Bake for 13 minutes until well risen and golden on top. Remove from the tin and allow to cool completely on a wire rack.
- Serve with freshly-brewed matcha green tea.