Ok, ok, I'll stop going on and on, and just tell you about the recipe. But oh, before that, you need to know this, Singapore = food paradise. No, it's not not one of those random things I just like saying (though, now that we're on that topic, did I mention that I have about 2 whole hedgerows of basil at home? And that I can't think of anything exciting enough to make using basil? Sorry, back to Singapore). Anyway, the thing is, I spent the last 4 days there. And probably ate about a month's worth of food (I can see you turn green with envy! Poor you, I feel your pain. Honestly I do.)
More importantly, I managed to bring home over 40 pounds (ha! it still feels so good saying it!) of food/cooking ingredients. Look! This is just some of the food that I bought back. I can't wait to get cooking with all this!!
Please tell me you're jealous now. It would make up for all those times I've looked at your blogs and wished I could just go shopping and buy cheese and fresh herbs, like you probably can.
Back to the muffins.
You will need - Low fat yogurt, all purpose flour, baking powder, baking soda, ground cinnamon, ground cloves, freshly grated nutmeg, eggs, unsalted butter, applesauce (or milk), granulated sugar, light brown sugar, vanilla extract/vanilla bean, salt (that I haven't included, of course), and ground allspice (that I don't have)
It's very simple. Combine all the dry ingredients in a bowl (except the granulated sugar and 1/4 tsp nutmeg), and keep that aside. In another bowl, whisk together the eggs, yogurt, butter, applesauce (or milk) and vanilla extract (if you're using a bean like I did, just scrape out the seeds and use the pod to make vanilla sugar). Fold yogurt mixture into the dry ingredients until just blended.
Spoon the batter into the prepared muffin cups. Sprinkle the granulated sugar and remaining nutmeg over the muffins. Bake until muffins are springy. Let the muffins cool for a few minutes, then transfer to a wire rack.
(adapted from Food & Wine Magazine)
all purpose flour - 2 cups
light brown sugar - 1 cup
baking powder - 1 tbsp
baking soda - 1/2 tsp
salt - 1/2 tsp
ground cinnamon - 1 tsp
ground allspice - 1/2 tsp
ground cloves - 1/2 tsp
freshly grated nutmeg - 3/4 tsp
eggs - 2 large (room temp.)
low-fat yogurt - 1 & 1/4 cups
unsalted butter - 4 tbsp
applesauce - 1/4 cup (or substitute with full fat milk)
pure vanilla extract - 1 tsp (or 1 vanilla bean, seeds scraped)
granulated sugar - 1 tbsp
Preheat oven to 375 degrees F.
Keep aside the granulated sugar and 1/4 tsp of nutmeg.
In a bowl, combine the remaining dry ingredients.
In another bowl, whisk together the eggs, yogurt, applesauce (/milk), butter and vanilla.
Fold the yogurt mixture into the dry ingredients until just blended.
Spoon batter into prepared muffin cups.
Sprinkle granulated sugar and remaining nutmeg over the muffins.
Bake for 18 minutes, or until muffins are springy.
Cool for 5 minutes, then transfer to a wire rack.