Red Currant Lemon Yogurt Mini Loaf
Red Currant Lemon Yogurt Mini Loaf – A soft little pale yellow mini-loaves flavored with ruby red currants and lemon zest with the right amount of sweetness for a delicious breakfast on a blissful morning.
What else you need than a snowy Christmas. Past few days has been really tiring with fever and cold. My nose was completely blocked and I couldn’t feel the odor and I couldn’t feel the taste of food. I had plans of baking goodies for this Christmas season but then, cold drove me crazy and I was bedridden with the temperature rising in the late evenings, sipping warm liquids and curled up within the comforter. What may come, the foodie in me never sleeps!
So here I am with a simple yet delicious soft breakfast mini loaves with red currants and lemon zest for festive mornings. Mmmm…. It feels like Christmas Morning now!
I adapted the recipe from Crumbblog
- 1 ½ cups All-Purpose Flavor
- ½ cup Plain Whole Milk Yogurt
- ½ cup Canola Oil
- 3 Large Eggs
- ¾ cup Sugar (I reduced the amount. The original recipe calls for 1 cup)
- 2 teaspoon Baking Powder
- ¼ teaspoon Salt
- 1 tablespoon Grated Lemon Zest
- 1 cup Fresh Red Currants
- Preheat Oven to 350F
- Grease the loaf pan with non-stick baking spray. You can use any types of pan you prefer.
- In a bowl, add eggs, yogurt, canola oil, and sugar. Whisk them together until they are combined well and turns out smooth.
- In another bowl, add flour, salt, baking powder, lemon zest and combine them together.
- Add the dry ingredients to the egg mixture and combine them together, until the batter is without lumps, smooth and silky.
- Pour the batter into the greased pans. Fill the pans only to the 3/4th level.
- Now, scatter the red currant berries on top of the batter evenly.
- Bake in the preheated oven until the edges turn pale yellow and a toothpick inserted in the center of the pan comes out clean without any batter, for about 20-30 minutes.
- Remove the loaves from the oven and cool them on the cooling rack for about 20 minutes.
- Run the knife along the edges of the pan, then turn out and scoop out the loaf from the pan.
- Serve warmly or once it is cooled down completely as per your desire.
- I prefer them warm with a hot cup of coffee.