Small Yoghurt and Clementine Cakes Recipe

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup plain yoghurt
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup vegetable oil
• 2 tbsp clementine zest
• 1/4 cup fresh clementine juice

Instructions:

1. Preheat the oven to 350°F (180°C). Grease a mini muffin tin with cooking spray or butter.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, whisk together the yoghurt, sugar, eggs, vegetable oil, clementine zest, and clementine juice.
4. Slowly add the dry ingredients to the wet mixture, whisking until combined.
5. Pour the batter into the prepared muffin tin, filling each muffin cup about 3/4 full.
6. Bake in the preheated oven for 12-15 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean.
7. Remove from oven and let cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Serving Suggestions:

These small yoghurt and clementine cakes are perfect for any time of day. They can be served with a dollop of whipped cream and fresh clementine slices for an elegant dessert or enjoyed as a morning treat with a cup of coffee or tea. Raspberries or blueberries can also be added as a topping for an extra burst of flavor. These cakes can be stored in an airtight container for up to three days.

Verdict:

The combination of yoghurt and clementine in this cake recipe is a refreshing and tasty twist on traditional cakes. The simple recipe and easy prep time make this an ideal recipe for novice bakers or anyone who wants to whip up a quick and impressive dessert or snack. These cakes are light, airy, and bursting with flavor, making them a perfect addition to your recipe collection.