|What to do
- Preheat the oven to 200oC.
- Set out your equipment and ingredients.
Grease the muffin tins
- Using the scales, weigh 10 g of butter then melt it in the small saucepan. Use the pastry brush to grease the holes of the muffin tin with the melted butter.
Prepare the wet ingredients
- Grate the rind off ½ the lemon and put in the medium bowl.
- Melt the remaining butter in the saucepan.
- Place the yoghurt, buttermilk, eggs, melted butter and vanilla into the medium bowl and whisk well.
Prepare the dry ingredients
- Using the scales, weigh the flour, then sift it with the bicarbonate of soda into the large bowl. Stir in the sugar.
Mix the wet and dry ingredients together
- Make a well in the flour mixture and pour in the wet ingredients.
- Stir lightly using the spatula, but do not over-mix or the muffin mixture will become tough. It’s OK if the mixture is lumpy – it should be.
Spoon into the muffin tins and bake
- Use the tablespoon to drop the mixture into the greased muffin tins, filling each hole just over two-thirds full.
- Poke a slice of plum into each muffin.
- Bake for 10 – 12 minutes until the muffins are firm and golden brown. Remove from the oven. Allow the muffins to rest for a few minutes in the tin, before turning out onto the wire rack to cool.
Interesting techniques used in this recipe are:
- Making a well in dry ingredients
- Testing a cake by feeling its surface