- 150ml pot greek/natural yogurt (have used lower fat but not fat free)
- 3 eggs , beaten
- 175g caster sugar
- 175g unsalted butter , melted
- 140g self-raising flour (sifted)
- 1 tsp baking powder
- 100g ground almonds
- tiny pinch salt
- 140g unsalted butter
- 140g icing sugar
- desired flavouring e.g. vanilla, melted choc, strawberry, lemon etc.
Line a 12-hole muffin tin with paper cases and heat oven to 190C/fan 170C/gas 5. Mix yogurt,
eggs & vanilla extract. Melt butter. Mix dry ingredients salt, into a large bowl and make a well in the middle. Add the yogurty mix and melted butter, and quickly fold in with a spatula or metal spoon - don't overwork it. Spoon into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch. Cool for a few mins, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to 3 days or freeze as soon as possible.