Lemon , Cardamom and Goat Yogurt Muffins

This version of lemon muffins is light, airy and perfect served with fresh fruit and tea.

For 4 muffins:


- 1 cup flour
- 2 Tbs brown sugar
- 1 ts baking powder
- 1 pinch of salt
- lemon juice
- grated lemon peel
- 1 goat yogurt
- 2 Tbs melted butter
- 1 egg
- 1/2 ts green cardomom

Preheat oven to 400 degrees.
In a medium bowl, sift together flour, brown sugar, baking powder, and salt. In a second bowl, combine egg, juice, yogurt, and melted butter. Mix egg mixture with flour mixture, and stir until flour is moistened, using a wooden spoon very briefly.
Spoon batter into muffin tins, filling all the way to the top. Top each muffin with oats. Sprinkle with a little brown sugar . Bake until tops are golden brown about 20 minutes.

Pour les français:

Pour 4 muffins

- 120 g farine blanche bio
- 1 cc levure
- 1 pincée de sel
- 50 gr de sucre de canne
- 1 yaourt nature de chèvre
- 1 oeuf
- 1 cuillère à soupe jus de citron
- zeste de 1 citron
- cardamome verte
- 2 cuillères à soupe de beurre fondu

Dans un bol, mélanger la farine ,le sel, la levure.
Dans un autre bol, mélanger l'oeuf, le sucre, le yaourt,le beurre fondu,le jus de citron,les zestes et la cardamome.
Verser le mélange de farine d'un coup dans le mélange liquide. Il ne faut quasiment pas mélanger!
Bien remplir les moules à muffins. Saupoudrer de flocons d'avoine et de sucre.
Mettre 20minutes dans un four préchauffé à 180°

Salon SAVEURS DES PLAISIRS gourmands à Paris

Je dispose de quelques invitations d'1 personne. Le salon aura lieu du vendredi 16 au lundi 19 mai 2008, porte de Champerret. Si cela vous interesse contactez moi par mail chezmyrtille@yahoo.com

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