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Raspberry yogurt muffins

Preparation time: 15 minutes, Cooking time: 15 - 20 minutes, Calories per muffin: 190

ingredients

makes 12
300 g (10 1/2 oz) plain white flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
150 g (5 1/2 oz) light muscovado sugar
100 g (3 1/2 oz) fresh raspberries
1 egg
150 g (5 1/2 oz) low fat plain yogurt
150 ml (5 fl oz) skimmed milk
3 tablespoons sunflower oil

method

1. Preheat the oven to Gas Mark 6/ 200°C/fan oven 180°C. Line a 12 hole muffin tray with paper muffin cases, or use squares of greaseproof paper pushed into the holes.

2. Sift the flour, baking powder and cinnamon into a large mixing bowl. Stir in the sugar and raspberries.

3. Beat the egg, yogurt, milk and oil together, and then stir this into the dry ingredients, taking care not to over mix. Spoon the muffin mixture into the paper cases.

4. Bake for 15-20 minutes, until the muffins are risen and golden brown. Cool in the tray for a few minutes, and then transfer the muffins to a wire rack to cool completely.

Top tip The secret of successful muffins is to avoid beating the mixture too much when you add the wet ingredients to the dry ones. They need to be lightly stirred together until just combined.

Variation Use 100 g (3 1/2 oz) fresh blueberries instead of raspberries.

What did you think?

14 people have helped to review this recipe. Thankyou!

Yum Yum
posted by Kathryn @ 05:51PM, 9/09/10
I just made these and added peaches with the fresh raspberries they are delicious, thanks
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