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)
150g Greek Yoghurt
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.