Blueberry & Lemon Yoghurt Muffins
This recipe is from the Planet Organic cookbook. The base recipe is very versatile (ie, swap the lemon zest and blueberries for another fruit/nut/spice combination of your liking).
Preparation time: 10 minutes
Ingredients
- 300g plain flour
- 1tbsp baking powder
- ½ tsp bicarb soda
- ½ tsp salt
- 2 eggs beaten
- 175g light brown/muscovado sugar (sieve to remove lumps)
- 250ml natural yoghurt (1 cup)
- 125ml melted butter (1/2 cup)
- 1tsp vanilla extract
- 175g blueberries
- zest of one lemon (optional)
- sugar and cinnamon (not if using lemon) for sprinkling (optional)
Preparation:
Line or grease a 12-hole muffin tray. Preheat oven to 190’C (170'C fan oven).
Sift flour, baking powder, bicarb and salt into a bowl.
In another bowl mix all other ingredients (except berries) with a whisk until well combined.
Add wet mixture to the dry mix then add berries. Fold briskly. Do not over-mix, it should be a bit lumpy.
Bake for 20-25 mins until risen and firm to touch.
A skewer/toothpick inserted should come out 'clean' (ie without raw mix on it).
Leave in tin for 5 mins then remove muffins from tin and cool on a wire rack.
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