Apple yogurt muffins

So I did what I told you I’d do: I’ve started baking more bread. And it feels great. But the absent minded here forgot to buy more yeast and used the last teaspoon in the sachet to make our Saturday night pizza. :(

Luckily I had some baking powder around – and a very lonely apple in the fridge. :)

Apple yogurt muffins
adapted from The Williams-Sonoma Collection: Muffins

2 cups (280g) all purpose flour
½ cup (100g) sugar*
1 ¼ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon freshly ground nutmeg
1 ¼ cups (325g) plain yogurt
2 large eggs
5 tablespoons neutral vegetable oil
1 teaspoon vanilla extract
2 Gala apples, peeled, cored and diced

Preheat the oven to 190°C/375°F. Line a 12-cup muffin pan with paper liners.

In a large bowl, stir together the flour, sugar, baking powder, baking soda, salt and nutmeg and make a well in the center. In a small bowl or jug, whisk together the yogurt, eggs, oil and vanilla. Pour the wet ingredients into the dry ingredients, add the apples and mix with a fork until just moistened – do not overmix; the batter is supposed to be lumpy.
Spoon the batter into the prepared pans filling each cup ¾ full.
Bake until golden, 16-20 minutes, and cooked when tested with a skewer.

* these muffins are not too sweet, and in my opinion that makes them perfect for breakfast – add a bit more sugar if desired

Makes 12 - I halved the recipe above, used 1/3 cup (80ml) capacity muffin pans and got 6