Category
Dessert
Serves
12
Prep
20 minutes
Cook
20-30 minutes
Ingredients
Fresh raspberries or blackberries300g self-raising flour2tsp baking powder90g light soft brown sugar (or you could use golden caster sugar)2 medium free-range eggs125ml full fat milk100ml natural yoghurt (if you don't have yoghurt you could use milk)A few drops vanilla extract50ml sunflower oil (you could use melted butter if you prefer)Demerara sugar to sprinkle over the top of all the muffinsChoice of fillings:
Instructions
- Preheat the oven to 175°C/350°F/gas mark 4. Put paper cases into 12 cup muffin tray
- Sieve the flour and baking powder into a large bowl, add the sugar and mix together
- Measure the yoghurt into a jug and then measure the milk into the same jug
- Crack the eggs and whisk with a fork in a separate bowl, then add ihe eggs to the yoghurt and milk mixture with the oil and vanilla extract
- Pour the egg mixture straight into the flour
- Quickly and gently mix everything together - this should not take long, don't over mix or your muffins will not be light - the mixture should look lumpy and slightly uneven, this is how it is supposed to look
- Spoon the mixture directly into the tray or cases if using these. Then add the chosen fillings
- Sprinkle some Demerara sugar over the top and bake for 25-30 minutes or until well risen and golden brown. Leave the muffins to cool slightly before taking out of the tin and leaving to cool on a rack. Make sure the ingredients are pushed under the muffin mixture to prevent burning.
