Wanna hear something sad? I baked a cake last week and while removing it from the oven the pan slipped from my hands – the cake immediately popped out of the pan, into the floor. There was nothing but crumbs that ended up in the garbage can. :(
I was absolutely devastated, but something cheered me up: my thoughts on “Julie & Julia” got published on a Brazilian magazine - I immediately felt like baking again. :D
- 2 cups (280g) all purpose flour
- 2 teaspoons baking powder
- ¾ cup + 1 tablespoon (162g) caster sugar
- pinch of salt
- 1 cup (260g) plain yogurt
- 2 eggs
- ½ cup (120ml) vegetable oil
- finely grated zest of 1 large lemon
- 1 ½ cups (135g) grated carrot
- icing sugar, to serve
Preheat the oven to 180°C/350°F; line twelve ½-cup (120ml) capacity muffin pans with paper cases.
Sift flour and baking powder into a large bowl. Add the sugar and salt and stir to combine. Set aside.
Sift flour and baking powder into a large bowl. Add the sugar and salt and stir to combine. Set aside.
Place the yogurt, eggs, oil and lemon zest in a bowl and whisk until smooth. Add the yogurt mixture and carrot to the flour mixture and whisk just until combined – use a fork to mix and do not overmix; the batter is supposed to be lumpy.
Spoon the batter into the prepared cases and bake for 20-25 minutes or until golden and cooked with tested with a skewer.
Sprinkle with icing sugar to serve.
Makes 12 – I used 1/3-cup (80ml) muffin pans and got 12, too
Sprinkle with icing sugar to serve.
Makes 12 – I used 1/3-cup (80ml) muffin pans and got 12, too
