This is a recipe I am very sentimental about. This was the first recipe I baked. I started baking around two years ago and was pretty nervous. I had read up a lot on baking and everyone spoke about how important precise measurements are and how necessary it is to choose the right way to measure – cups versus weight. The line that gave me the most nightmares was – Mix but don’t overmix. Actually this line still scares me.
It was at such a time a friend came to my rescue and told me – think but don’t overthink. I was on the verge of strangling her when she handed me this recipe and said – try it out. You’ll learn only if you attempt. Wiser words were not spoken since.
So here it is –
WHAT WE NEED
Plain yogurt 1/2 cup
Milk 1/4 cup
Oil 1/4 cup
Orange juice 2 tbsp
Whole wheat flour 1 cup
Sugar 1/2 cup
Baking powder 1/2 tsp
Baking soda 1/4 tsp
Orange zest 4 tbsp
Raisins 6 tbsp
WHAT TO DO
- Preheat the oven to 180C
- Mix the wet ingredients – oil, yogurt, milk and orange juice.
- In a separate bowl, mix the dry ingredients – flour, sugar, baking powder and baking soda.
- Add the dry ingredients to the wet ingredients
- Mix them well till there is no fry flour visible.
- Add the orange zest and raisins and mix
- Pour the batter into a greased muffin tray or lined with muffin liners.
- Bake for 20 minutes
- Cool for 10 minutes
- I use freshly squeezed orange juice. If you re using store bought juice then add 6 tbsp sugar, taste the batter and add an additional 1 or 2 tbsp sugar later.
- If your orange juice is light in colour then replace 2-3 tbsp of sugar with brown sugar to get a darker colour.
This is my post for the Cooking from Cookbook challenge hosted by Srivalli.