When my blogging pal Pepy of The Art and Science of Food told me to try replacing milk with yoghurt for baking, I was intriqued, albeit a bit skeptical.
You know, I have certain principles. I believe in them religiously and strictly live by them:
- Real butter is better than anything
- Low fat dairy products are crap
- Anything freshly deep fried are fantastic
- There's no such thing as too much cheese
- Eating KFC fried chicken without the skin? Just don't!
You can hear my voice booming with pride when I recite those principles out loud (...until I see my cholesterol level on my blood test report, whereby I would whimper with fear. This is exactly why, as much as possible, I always steer clear of blood tests). HAHA! I think you got my drift about eating healthy...basically...not too fond of it! Hehe
However, all my principles seemed to have been on a bit of a shaky ground after I started learning from my health oriented food blogger pals. Now I know that anything's possible. There IS a yummy life beyond butter, fat, deep frying, cheese and fried chicken skin.
If you could have your cake and eat it too, why not?
Mocha Muffins - Replacing Milk with Yoghurt
I HATE yoghurt. I hate the smell, I hate the sour-ish flavor, I hate the curdy, lumpy texture. I hate everything about it. (Girl, how picky are you?!! You hate everything! No, I only hate heathly stuff. HAHA!)
But Pepy promised me that I won't taste/sniff/see even a drop of yoghurt after the muffins were baked. The yoghurt will be baked to oblivion, and I will get better textured-HEALTHIER & YUMMIER muffins.
Who was I to doubt a food scientist, right? Plus, I was curious (the phrase "curiosity kills the cat" didn't stop me from trying)...so...here we go!
- 1 cup all purpose flour
- 1/3 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp instant coffee
- 2 tbsp cocoa powder
- 1 egg white (you can include the yolk if you want to)
- 1/4 cup olive oil
- a dash of vanilla
- 2/3 cup plain yoghurt
Preheat oven to 180C. Mix dry ingredients in a mixing bowl. Mix wet ingredients in another bowl. Pour wet ingredients into dry ingredients, whisk until just combined. Pour batter into muffin tray lined with paper cups, topped with chocolate rice granules (optional), bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean.
I didn't taste no yoghurt and the muffins turn out fluffier.
Yo, yoghurt! This does NOT mean that I now love you or anything, ok?