Greek · Dessert
New Year Lucky Cake Muffins
A lightened take on the Greek vasilopita tradition reshaped into individual muffins, built on Greek yogurt and orange for moisture instead of butter, with a modest crumb of oat and plain flour and a scatter of almonds on top.
$1
12 minsPrep
19 minsCook
41 minsTotal
EasyLevel
Nutrition per serving
256Calories
8.3gProtein
8.5gFat
37.5gCarbs
13.9gSugar
2.7gFiber
190mgSodium
58mgChol
1.6gSat Fat
166mgPotassium
65mgCalcium
1.8mgIron
0.2mcgVitamin B12
8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Ouzo
local
Greek Coffee (Ellinikos Kafes)
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 180C (160C fan) and line 2 holes of a 6-hole muffin tin with paper cases, half-filling the remaining 4 holes with water.
2
Zest the orange, then juice it to get about 30g combined zest and juice.
3
In a bowl whisk the egg, sugar, honey, vegetable oil, orange zest and juice, and Greek yogurt together until smooth.
4
In a separate bowl combine the all-purpose flour, oat flour, baking powder and cinnamon.
5
Fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
6
Divide the batter evenly between the 2 lined muffin holes.
7
Bake for 18-20 minutes until a skewer inserted into the centre comes out clean and the tops spring back when touched.
8
Transfer the muffins to a wire rack and cool for 10 minutes.
9
Scatter the chopped almonds over the tops just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g all purpose flour
- 0.7 oz20g oat flour
- 1.1 oz30g zested and juiced orange
- 1.4 oz40g greek yogurt
- 5/85/8 eggs, beaten (30g)
- 0.6 oz16g sugar white
- 0.3 oz8g honey
- 0.1 oz3g baking powder
- 0 oz1g cinnamon ground
- 0.2 oz6g vegetable oil
- 0.3 oz8g chopped, for topping almond
