Orange Yoghurt Chiffon Cake

Yield: 16 Servings / 27 cm Chiffon Pan

Ingredients:
(A)
6 Egg Yolks
140 ml Orange Yoghurt Drink
115 ml Canola Oil
85 g Sugar
200 g Cake Flour or Top Flour
2 tsp Baking Powder

(B)
9 Egg Whites
100 g Sugar
1.5 tsp Cream of Tartar

Instructions:
1.  Preheat oven at 175°C.
2.  Add ingredients in (A) into a mixing bowl.
3.  Mix evenly till smooth and set aside.
4.  Whisk the egg whites in (B) till soft peaks appear.
5.  Add sugar and cream of tartar and continue to whip till stiff.
6.  Divide the egg white batter into 3 portions to mix with the egg yolk batter till well combined.
7.  Bake in preheated oven for 55 minutes.
8.  Immediately invert it after removal from oven.  Leave to cool and remove from mould when cool.

Blueberry Oreo Yoghurt Mini Muffins

The Oreo will turn soft when cooled so must keep the muffins in airtight container.

Yield: 21 Mini Muffins

Ingredients:

250 ml Mixed Berries Yoghurt Drink
2.5 cup Plain Flour
3/4 cup Sugar
1/2 tsp Baking Soda
2.5 tsp Baking Powder
1/2 Cup Oil
3 Eggs
1.5 tsp Vanilla Essence
21 Blueberry Ice Cream Oreo Biscuits

Instructions:

1.  Preheat oven to 200°C.
2.  Whisk yoghurt drink, oil,eggs and vanilla essence till well blended.
3.  Add in sugar and mix well.
4.  Sieve and fold in the flour, baking powder and baking soda into the mixture till you get a smooth batter.
5.  Evenly divide the batter into 21 small muffin cups and dip in an Oreo biscuits into each batter.
6.  Bake for 20 to 25 minutes.

Mixed Berries Yoghurt Muffins with Cranberries

Yield: 12 Muffins

Ingredients:

250 ml Mixed Berries Yoghurt Drink
2.5 cup Plain Flour
3/4 cup Sugar
1/2 tsp Baking Soda
2.5 tsp Baking Powder
1/2 Cup Oil
3 Eggs
1.5 tsp Vanilla Essence
Dried Cranberries

Instructions:

1.  Preheat oven to 200°C.
2.  Whisk yoghurt drink, oil,eggs and vanilla essence till well blended.
3.  Add in sugar and mix well.
4.  Sieve and fold in the flour, baking powder and baking soda into the mixture till you get a smooth batter.
5.  Add in the dried cranberries.
6.  Evenly divide the batter into 12 muffin cups and bake for 20 to 25 minutes.

Healthy Yoghut Muffins with Dried Berries, Cornflakes and Oats

Yield: 12 Muffins or 16 Small Muffins

Ingredients:
(A)
250 ml Strawberry Yoghurt Drink
1/2 Cup Oil
3 Eggs
1.5 tsp Vanilla Essence
3/4 cup Sugar
2.5 cup Plain Flour
1/2 tsp Baking Soda
2.5 tsp Baking Powder

(B)
30 g Dried Cranberries
30 g Post Honey Bunches of Oats with Dried Strawberries

Instructions:
1.  Preheat oven to 200°C.
2.  Whisk yoghurt drink, oil, eggs and vanilla essence till well blended.
3.  Add in sugar and mix well.
4.  Sieve and fold in the flour, baking powder and baking soda into the mixture till you get a smooth batter.
5.  Add in the ingredients in (B).
6.  Evenly divide the batter into muffin cups and bake for 30 to 35 minutes.

Cranberries Yoghurt Chiffon Cake

Yield: 12 Servings / 27 cm Chiffon Pan

Ingredients:
(A)
6 Egg Yolks
140 ml Mixed Berries Yoghurt Drink
115 ml Canola Oil
85 g Sugar
200 g Cake Flour or Top Flour
50 g to 100 g of Dried Cranberries lightly coated with Cake Flour (Amount as per your perference)
2 tsp Baking Powder

(B)
9 Egg Whites
100 g Sugar
1.5 tsp Cream of Tartar

Instructions:
1.  Preheat oven at 175°C.
2.  Add ingredients in (A) into a mixing bowl.
3.  Mix evenly till smooth and set aside.
4.  Whisk the egg whites in (B) till soft peaks appear.
5.  Add sugar and cream of tartar and continue to whip till stiff.
6.  Divide the egg white batter into 3 portions to mix with the egg yolk batter till well combined.
7.  Mix in cranberries and stir well.
8.  Bake in preheated oven for 55 minutes.
9.  Immediately invert it after removal from oven.  Leave to cool and remove from mould when cool.