The seven cup muffins for the “no-scale desserts” series are super easy, quick, and delicious, perfect for breakfast and excellent for a snack, fluffy, fragrant, and to be tried in many different variations. Just change the flavor of the yogurt to have seven cup muffins flavored as you like!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 15 Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 eggs
- 1 cup stracciatella or plain yogurt
- 2 cups sugar
- 3 cups flour
- 1 cup rice oil (or another seed oil of choice)
- 1 orange (grated zest)
- 1 packet baking powder
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Muffin Pan
- 15 Cupcake Liners for muffins
- 1 Toothpick Cake tester
- 1 Cooling Rack
Steps
Empty the yogurt cup and set aside the content. Wash the cup, dry it, and use it as a measuring unit. In the stand mixer bowl or with an electric mixer, beat the eggs with the two cups of sugar, then add the yogurt set aside, the flour, oil, grated orange zest, and finally the packet of baking powder. Mix the ingredients well to have a smooth batter without lumps. Transfer the batter into the muffin pan lined with the appropriate paper liners and bake in a preheated oven at 350 °F for 18/20 minutes. Check the baking with a toothpick or cake tester, and if the muffins are baked, remove them from the oven, take them out of the pan, and let them cool on a cooling rack.
