October 10, 2018
I recently had to do some cooking for a friend who can’t tolerate dairy products, which set me thinking about the use of coconut yoghurt, amongst other things. The two muffin recipes that follow, one of which does contain lemon coconut yoghurt, are really nice in terms of texture and taste. They’ve also been adapted to be low-sugar versions, which doesn’t seem to have harmed them at all.
You find interesting things while reading the magazines in hairdressers’ waiting rooms sometimes... in this case some ideas that with a bit of tweaking became very tastily both dairy- and gluten-free. This is the first one – substituting coconut yoghurt for dairy yoghurt didn’t seem to do any harm at all, as far as I could tell! Its original format was as baked doughnuts. Not having a doughnut pan at present, I figured they’d be fine as muffins, and they were! This mix makes 6 to 8 good-sized muffins, so double it if you have a crowd to feed.
1Preheat the oven to 200°C.
2Mix together the yoghurt, eggs, oil, sugar and lemon rind.
3Add the flour and baking soda and mix well, adding liquid as needed. I found about 2 Tbsp of almond milk gave a good texture but it may vary a little, depending on the kind of coconut yoghurt you use.
4Oil a muffin tray and divide the mix between 6 to 8 of the holes, depending on how large you like your muffins.
5Sprinkle the tops with a little cinnamon sugar and bake for 15 to 20 minutes at 200°C until well risen and golden brown.
6Allow to cool in the tins for about 5 minutes before removing to a wire rack to cool completely.