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After a few disappointing attempts with muffins I found a couple of books from a  baker from Barcelona, Xavier Barriga. The recipes work very well if you follow all the steps. A highly recommended reading if you are in the bread business.

*Apologies for the poor photo.

Ingredients

For about 14 muffins approx.

  • 1 yogurt (125 gr.) (Activia cereals works very well)
  • 3 medium eggs
  • 180 gr.  sugar
  • 200 ml.  sunflower oil
  • 60 ml.  whole milk
  • 250 gr.  cream flour
  • Zest from 1 lemon or orange.
  • 8 gr.(two teaspoons) baking powder (Royal or similar)
  • White sugar
  •  Sal

Preparation

1. Beat eggs with sugar until they catch volume and become pale yellow.  Slow down and add the milk. While beating, add the oil, lemon zest, then the yogurt.

2. Mix in a large bowl the flour, baking powder and a pinch of salt. Add all to the mixture while beating. When the dough is smooth, continue beating for 3 minutes faster.  Cover the dough with a cloth and let sit in refrigerator at least an hour.

3. Preheat oven to 250 degrees.

4. Beat the dough vigorously with a whisk. Divide the dough into the paper cases with a spoon, filling  three-quarters of the case. Put the muffins cases in a muffin oven tray, this is a key step, if you don’t put the paper cases in a muffin baking tray the muffins will rise to the sides. Sprinkle with white sugar.

5. Bake at 210 degrees about 15-18 minutes, depending on the size of the molds.  Allow to cool in a draft-free place and store them in a closed container to avoid drying.

The principle keys to get a decent cupcake: whisk the eggs and sugar until they catch volume, leave the dough to rest at least one hour in the fridge(you can leave it in the fridge overnight), whisk vigorously just before baking and have the oven preheated to 250 degrees for the first heat stroke.

You can play with different ingredients. Some combinations that had worked well for me are blueberry-white chocolate, orange blossom water-almond, roasted hazelnuts-chocolate, lemon-poppy seed… Just remember to keep a balance between wet and dry ingredients, too wet and it won’t rise properly.

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