I don’t know about your fridge situation, but you can bet your bottom dollar mine always contains yoghurt. Often it’s forgotten about yoghurt or a flavour I swore the kids’ loved but turns out to be the opposite, so if I can use it in cooking I feel like I’m almost winning. Using yoghurt and plump berries, come discover a muffin bursting with fruity flavour!
I’m all for shortcuts and convenience and almost always reach for frozen berries. They’re a real prize to have in your freezer and great value for money when fresh ones (particularly if you only have a supermarket to rely on) can be quite expensive to buy.
1¾ cups plain flour
1/3 cup caster sugar
1 tsp baking powder
½ tsp bicarb soda
½ tsp salt
170g raspberry yoghurt
1 cup milk
1/3 cup vegetable oil
1 cup raspberries, plus extra for scattering on top
icing sugar to sift over the top (optional)
- Preheat oven to 180°C. Prepare a 12 cup muffin tray with paper liners.
- In a mixing bowl, stir together the flour, sugar, baking powder, bicarb soda and salt.
- In a small bowl, whisk together yoghurt, milk, oil and egg. Pour into the dry mixture and stir until just combined.
- Gently fold in the cup of raspberries.
- Spoon into the prepared muffin tray and top with extra raspberries.
- Bake for around 20 minutes until cooked in the centre (test with a skewer). Let cool in the tin for five minutes before transferring to a cooling rack to cool completely. If feeling particularly fancy, sift icing sugar over the top and you’re done!
Make sure to browse our recipe archives for more great meal ideas and treats to try.