Ingredients (12 muffins):
150 grams Lurpak unsalted butter
1 Tbs lemon zest*
190 grams granulated sugar Foodsaver
50 grams soft brown sugar*
1 tsp vanilla extract*
2 large eggs*
300 grams all-purpose flour plus 1 Tbs*
110 grams Deliciously Ella nutty granola (divided to 75grams and 35 grams)
1 ½ tsp baking powder*
¼ tsp baking soda*
½ tsp Maldon sea salt
160 grams strained Greek Yogurt
250 grams Ardo mixed berries
*All ingredients from Foodsaver Stores except those marked with an asterisk.
Method:
Preheat oven to 175 C, fan. Line a 12-hole muffin pan with paper liners.
Cream butter, lemon zest and sugars until light and fluffy. Add vanilla, then eggs one at a time, beating at least 30 seconds after each addition.
In another bowl sift flour with baking powder, soda and salt. Add about 1/3 of the flour mixture to the mixer bowl. Beat on low speed to combine. Add half the yogurt and beat to combine. Continue with 1/3 of the flour and the remaining yogurt. Finish with the remaining flour. Mix until you have a smooth batter. Don’t over-beat. Add 75 grams of the granola and mix with a spatula.
Put berries in a bowl. Cut larger berries in half or in quarters. Mix gently with 1 Tbs flour.
Add berries to the cake batter. Mix gently with a spatula. Don’t overwork the mixture. You don’t want the berries to colour the batter too much. A little bit it’s ok.
Use an ice cream scoop to transfer the cake batter into the 12-hole muffin pan. Fill the muffin liners to the top, doming slightly. Sprinkle with the remaining granola.
Bake for 25-30 minutes. Check with a cake tester for doneness. Cool on wire racks.
By Galatia Pamporides, www.cuisinovia.com
