If you only bake one muffin this summer, let this be the one. These are just wonderful!! Moist and delicious and stogged full of summer berries!
They rise really high, like wowowow! You will be amazed, I guarantee.
You can use any combination of summer berries, or even just one kind if you prefer. I used raspberries, blackberries, blueberries and black currants today and they were extra scrummy!
I also like to scatter some baked granola cereal on the tops for added texture, a bit of crunch . . . and I just love how it looks!
So wholesome and oaty . . . almost healthy.
The yoghurt makes them really moist and then there are some oats in the batter as well, which is good for your heart. If you use no fat yoghurt (like I did) then this keeps the calorie count down as well, whick equates to only about a tsp per muffin.
Fruit, oats, yoghurt, granola . . .what more could you ask for in a muffin???
*Berry Yogurt Muffins*
Makes 6 large muffins
Moist and delicious and stogged full of berries. I used a mixture of blackberries, raspberries, blueberries and black currants today. Scrummo!
225g self raising flour ( 1 1/2 cups)
30g old fashioned rolled oats (1/3 cup)
3 large free range eggs
165g soft light brown sugar (3/4 cup packed)
200g of plain yoghurt (3/4 cup)
80ml vegetable oil (1/3 cup)
180g of fresh or frozen berries (about 1 1/2 cups)
6 TBS of granola cereal
Preheat the oven to 200*C/400*F. Grease a six hole Texas size muffin tin really well. Set aside.
Sift the flour into a bowl. Whisk in the oats. Beat together the brown sugar, yoghurt, oil and eggs. Stir gently into the flour mixture, mixing only to combine. Fold in the berries. Spoon into the greased muffin tin. Sprinke about 1 TBS of granola over top of each.
Bake for 20 minutes, until well risen , and the tops spring back when lightly touched. ALlow to cool in the pan for about 5 minutes before turning out to cool completely. Store in a tightly covered container for up to two days.