There’s been a new theme on Bake Off this year, which is Dairy Week. Well, at least I think this is new because I don’t seem to remember it from any of the previous years. I’m actually really pleased that this has inspired me to use yoghurt in baking because it does give the cakes a wonderfully moist, light texture, which is quite unlike anything else really.
These are a great thing to prep ready for snacks or breakfast treats on the go for those mornings when you just don’t have time to make breakfast first thing. They’re sweet, fresh, chewy and also contain a source of fibre from the oats. They’re also really simple to make and require mainly ingredients that I usually have in my kitchen on a daily basis.
- 100g jumbo oats
- 2 large eggs
- 100g honey
- 70g vegan butter
- 50g plain flour
- 120g greek yoghurt
- Zest from 1 large lemon
- Tsp baking powder
- Pinch salt
- Jam of choice for the middle
Preheat the oven to 180c and line/grease a cupcake tray.
In a mixing bowl, cream together the vegan butter and honey, then add in the yoghurt and give this a thorough mix.
Beat in the eggs one at a time, then fold through the dry ingredients until you’re left with a smooth (apart from the oats) batter.
Divide the mixture amongst the cupcake tray and add a tsp of jam into the centre of each. Makes around 7 muffins.
Place these in the oven to bake for around 20-23 minutes, or until completely cooked through.
Allow these to cool completely on a wire wrack and enjoy!