I was intending to do a yogurt bread but din get down doing it, somehow I’m still hanging onto the dear Hokkaido Milky Loaf recipe whenever I want to do a white loaf. I used a different brand of milk yesterday and felt something amiss, and I finally know wat’s the difference. This loaf actually have a more milky taste which I’m alright with it except my family prefers the milder version. They bought a tub of ice-cream and eat it with the loaf of bread! How I wish the whole bread making process is shorter so I could also make it during weekday night.
Back to the muffin, I bought 2 tubs of Meiji Mixed Berries Yogurt and I had to eat one tub before they expire, I’m not a fan of yogurt – they’re too sour for me! So while chatting with Ida the other day, she suggested that we bake something using the same ingredient since she also have a tub of the yogurt left. Flipped thru the 孟老师100 道小蛋糕 and settled for this one. I halved the recipe but becos the muffin cups I’m using is too big, I end up with only 3 muffins after the whole session! The precious 3 muffins!
It’s definitely a healthy muffin cos it uses yogurt and salad oil. The muffin texture is soft and fluffy too! I saw a recipe for Strawberry jam the other day and I’m so tempted to try it – eating homemade bread with homemade jam.