Enjoy our Easy Raspberry and Yoghurt Muffins with a cup of tea or for dessert. Substitute sugar with stevia for a sugar-free option. Raspberry yoghurt can be used as well to intensify the raspberry flavour. Frozen raspberries can be used, no need to thaw, just stir them straight into the batter.
Serves: 12 muffins
Time: 40 minutes
Ingredients
- 210g plain flour
- 1/3 cup (113g) sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 170g Greek yoghurt
- 1/3 cup canola oil
- 1 egg
- 1 cup raspberries (frozen or fresh)
Method
Preheat oven to 210°C. Grease or put paper liners in a 12 cup muffin tin. In a medium mixing bowl, mix together dry ingredients. In a small bowl, beat together yoghurt, oil and egg. Careful not to over mix, stir in yoghurt mixture and raspberries into dry mixture. Spoon into prepared muffin tin. Bake for about 20 minutes, until golden brown or when a skewer or toothpick comes out clean.
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