*Small Batch Coffee Cake Muffins* Makes 4For the Muffins: 70g of plain flour (1/3 cup +1 TBS) 185g caster sugar (1/3 cup) 1/8 tsp baking soda 1/8 tsp baking powder 1/4 tsp ground cinnamon 1/8 tsp ground nutmeg 60ml of sunflower oil (1/4 cup) 2 TBS vanilla yogurt (can also use sour cream, or plain yogurt) 1 large free range egg yolk 1/2 tsp vanilla 1/4 tsp lemon extract 3 /TBS plain flour 1 1/2 TBS butter melted Preheat the oven to 190*C/375*F/ gas mark 5. Line 4 muffin cups with paper liners. Measure the streusel topping ingredients into a bowl and mix and pinch together until clumpy. Set aside. Whisk together all of the dry ingredients in a bowl. Whisk all of the wet ingredients together and then add all at once to the dry ingredients, just to combine. Spoon 1 heaped TBS of the batter into each of the 4 muffin cups. Top with half of the streusel and then the remaining batter. Sprinkle the remaining streusel on top. Bake for 20 to 25 minutes until well risen and golden brown. A toothpick inserted in the centre should come out clean. |