My favourite breakfast at the moment is Greek yoghurt with raspberries. By favourite, I mean that I have it pretty much every day. I did tell you that raspberries and I have a special relationship!
I recently stumbled across a recipe that said you can use yoghurt to make cakes... how did I not know about this before?! Given that raspberries and yoghurt go hand in hand in my mind, and my breakfast obsession means that I always have the two in the house at any given time, I figured I'd go ahead and make me some breakfast cakes- even if it was 10 o'clock at night (I felt I should note this so you might forgive me for the slightly grainy photos).
OK, before we go any further, I need to clarify the name. Firstly, please do not think I am suggesting these should be your breakfast- although, cake for breakfast does not sound that bad to me...! This was simply because my usual breakfast was their inspiration so I felt it only right to give credit where credit's due. Secondly, they seemed too filling to be cupcakes (and I didn't ice them, which surely is a compulsory cup cake component?!), but I'm not all that sure when something crosses over into muffin territory, so I'm afraid I've gone with the rather generic 'cakes' to cover my back.
Feel free to call them what you will, but I highly recommend making these! The yoghurt makes them unbelievably moist, and the burst of sharp raspberry when you bite in is so yummy. Baking is not my forte (ask Mr E for a list of catastrophes), but even I managed to turn these out! Granted, they're not the prettiest, but it's all about taste and simplicity in my book and these pass with flying colours.
Raspberry Breakfast Cakes
3/4 cup Greek yogurt
1 cup frozen raspberries
1 1/2 cups plain flour
1 cup sugar
4 medium eggs1/4 cup canola oil
2 tspns baking powder
1 tblspn lemon zest
Pinch of salt
1) Preheat oven to 180C/ 160C fan/ Gas mark 4/ 350F. Grease whatever you will be baking the cakes in- I used silicone cupcake moulds, but I'm thinking next time I might make mini loaves... you know, to help with the whole cupcake/ muffin/ cake confusion...
2) Whisk together the yoghurt, canola oil, eggs and sugar until completely smooth. Add in the flour, baking powder, lemon zest and salt and mix again until thoroughly combined. Add in the raspberries and stir until they're evenly dispersed.
3) Fill your cases, then bake for 30 minutes until cooked in the centre (test with a metal skewer or a fork until they come out clean).
4) Leave to cool before serving.
For some reason, milk was the only acceptable accompaniment for me- I won't insist that you do the same.