Summer Muffins - Yoghurt and Raspberry

June 21, 2017

Deliciously light and fruity - perfect for the summer.


What you need to make 12 small or 6 big muffins:


150g fresh raspberries

1 large egg

80ml neutral oil (sunflower is ideal)

80g sugar

150g Greek Yoghurt

100ml milk

250g plain flour

2 teaspoons baking powder

1 pinch of salt


optional: icing sugar to dust



This is how it goes:


Pre-heat the oven at 200 degrees celsius and prepare the muffin tin/moulds.


Beat the egg together with the oil, sugar, yoghurt and milk till smooth.


Separately mix the flour, baking powder, salt and then gently lift under the wet mass bit by bit till a homogenous dough exists.


Lastly add the raspberries and gently fold them into the dough.


Distribute into the mould/tin and bake for 20-25 minutes till golden.


Leave to cool if you prefer to have them dusted with icing sugar.








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