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Pocketmags Digital Magazines
Pocketmags Digital Magazines

cupcake heaven

Mini bakes, maximum indulgence!
Use orange instead of lemon zest OR Sprinkle some ground cinnamon over the top

Greek yoghurt and blueberry muins


120g (4oz) butter 2 medium free-range eggs, beaten 240g (9oz) thick Greek yoghurt 350g (12oz) plain flour 2 tsp baking powder 1 tsp bicarbonate of soda a pinch of salt 225g (8oz) caster sugar, plus extra for sprinkling 250g (9oz) blueberries grated zest of 1 unwaxed lemon rolled oats, for sprinkling

1 Preheat the oven to 180°C/Gas Mark 4. Line a 12-hole muffin pan with paper cases.

2 Melt the butter in a small pan over a low heat, then let cool before mixing with the beaten eggs and yoghurt.

3 Sift the flour, baking powder and bicarbonate of soda into a large bowl and stir in the salt and sugar. Pour in the egg and yoghurt mixture and stir gently, pulling the flour in from the sides of the bowl.

4 Fold in the blueberries and lemon zest, then divide the mixture between the paper liners. Sprinkle lightly with sugar and rolled oats.

5 Bake for 25-30 minutes, or until risen and golden brown. Cool in the pan for 5 minutes, then transfer to a wire rack and leave until cold. Store in an airtight container for up to 3 days.

Recipe taken from The Greek Vegetarian Cookbook by Heather Thomas, published by Phaidon. Photography by Haarala Hamilton.
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About Baking Heaven

Cream or jam first? It's a hotly debated topic in the baking world and one that often divides afternoon tea lovers! Whatever your preference, we've got a selection of delicious scones and quintessentially British cakes and bakes for you to mix and match. You'll also find brilliant breakfast inspiration with flavours from around the globe, posh tarts for entertaining, homemade pizza dough step-by-step and plenty of seasonal cakes, biscuits, puddings and teatime treats to keep you busy – get your copy now!