This week, I have the baking bug, so I am on a mission to bake things from ingredients that I already have. Living in my refrigerator, I had a big pot of natural yoghurt nearing its expiry date, so the natural choice was to make a yoghurt cake.
After a quick flick through my cookbooks, I found a recipe for Berry and yoghurt muffins on p378 of the Australian Womens Weekly Bake cookbook. Bingo! I had a box of frozen raspberries for the berry component, and together with the fact that it was a quick and easy recipe to make, I knew I had found what I wanted.
These muffins were rather tasty - because they contain rolled oats, they some texture , and the raspberries added some tang.
To make these raspberry yoghurt muffins, you will need:
1 1/2 cups (225g) self raising flour
1/3 cup (30g) rolled oats
3 eggs
3/4 cup (165g) firmly packed brown sugar
3/4 cup (200g) plain yoghurt
1/3 cup (80ml) vegetable oil
180g fresh or frozen berries
1/3 cup (30g) rolled oats
3 eggs
3/4 cup (165g) firmly packed brown sugar
3/4 cup (200g) plain yoghurt
1/3 cup (80ml) vegetable oil
180g fresh or frozen berries
Preheat your oven to 180 degrees Celsius. Line a 12 hole muffin tin with muffin cases.
Sift the flour into a bowl, then add the oats, eggs, sugar, yoghurt and oil, and stir to combine. Fold the berries in gently.
Spoon the batter into the muffin cases (I like to use an icecream scoop), then bake the muffins for approximately 25 minutes. Remove the muffins from the oven and allow them to stand for 5 minutes in the pan before unmoulding onto a wire rack to cool completely.
Enjoy!
