This recipe for berry muffins is a great way to use up leftover yoghurt and berries. They are fantastic straight out of the oven but keep extremely well in a sealed container for a couple of days. Alternatively, pop them in the freezer and take them out as needed. Tasty.
Very Berry Muffins
Makes 40+ mini muffins
- 2 cups flour
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1/3 cup caster sugar
- 1 egg
- 3/4 cup yoghurt (this can be anything – I used a pottle of Meadow Fresh Live Lite Berry Crème)
- 1/4 cup milk
- 1/4 cup oil (canola is good here)
- 1 1/2 cup berries (I used frozen raspberries, but a mix of blueberries, raspberries, or strawberries would be great)
- 3 tbsp honey
Preheat the oven to about 190 degrees. I decided I felt like mini muffins on this particular afternoon but you can easily use whatever you desire – line a standard muffin tray with paper cases or just spray a mini muffin tray.
Sift the flour, baking powder and cinnamon into a bowl, stir in the sugar and make a well in the centre of the mixture.
Lightly beat the egg with the yoghurt, milk and oil. Pour into the well and stir together. Lastly fold i the berries. Spoon the mixture evenly into the prepared muffin tray.
Bake in the preheated over for 20-25 minutes until the muffins are well risen and golden brown. Remove from the oven and while still warm, brush with honey.