This post was written by Kay, who writes the K’s Kitchen section of Todd’s Wanderings. She also happens to be Todd’s lovely wife!

When I went to my friend’s house awhile ago, she served me a freshly baked banana muffin for breakfast. It made me really happy early in the morning and kept my happiness all day (along with a very nice coffee, of course!). This is it! I want to bake muffins in the morning on the weekend! I was determined to find the good recipe. I looked into several recipes in my cook books and on the internet, and found this recipe (adapted from David Herbert’s Simply Perfect Every Time) which is very tasty and easy. When I tried this for the first time, I confirmed the happiness!! My husband Todd was away (at that time for 6 weeks!), so I decided to share this happiness with my friends and they all loved the muffins!

When it comes to baking, some people tend to think that it is time-consuming and troublesome, but once you try this recipe you will change your opinion! Try it now!

Ingredients (makes 12-14 small muffins):

Flour (all-purpose): 2 cups (with 240 cc per cup*) or 300g

Baking powder: 2 teaspoons

Baking soda: 1 teaspoon

Salt: 1/8 teaspoon

Yogurt and milk mixture: ½ cup plain yogurt and ½ cup milk

2 Large Eggs

Lemon zest from 1 lemon

Sugar: 3/4 cup or 187 g

Unsalted butter: 1/2 cup (melted)

Fresh or frozen blueberry: 1 cup (or other berries depending on your preference)

*not all cups are the same and in Japan 1 cup=180 cc

How to cook- Cooking time: 20 min prep plus 20-25 baking time

1. Pre-heat the oven to 190 degrees Celsius (or 375 Fahrenheit). Have 12 muffin cups ready. If you are using the tinned     cups, spray with oil or rub the oil inside the cups.

2. Shift flour, baking powder, baking soda, and salt together and put them all in a bowl.

3. Put the milk & yogurt mixture, beaten eggs, lemon zest, sugar, and melted butter in another bowl and mix them well.      Add this mixture into the flour and mix them all together.

4. Even if you see lumps in the mix, don’t worry as long as ingredients are mixed. Add blueberries and mix further.

5. Put the muffin dough into the muffin cups.

6. Bake the muffins for 20-25 min. From my experience, I would suggest that you keep the muffins on the lower shelf for 10 minutes and then move them to the upper shelf and bake for another 10 min. If muffins turn brown, poke a toothpick in and see if the dough sticks to it when you pull it out. If it’s not baked enough, bake for another 3-5 min. When muffins are done, take them out from the oven and let them cool for 5 min before taking them out of the cups.

Eat, drink coffee and enjoy the happiness

What do you think? Leave a comment and tell us how your muffins turned out.