Raspberry yoghurt muffins
35 min
Deliciously fruity and light raspberry muffins made using St Helen's Farm® goats' dairy products.
3 people made this
Ingredients
Makes: 12 Muffins
- 200g plain flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 75g porridge oats
- 125g St Helen's Farm® natural goats' yogurt
- 1 teaspoon bicarbonate of soda
- 1 medium egg, lightly beaten
- 175g light muscovado sugar
- 125ml St Helen's Farm® goats' milk
- 75g St Helen's Farm® goats' butter, melted and cooled
- 75g fresh or frozen raspberries
- 50g icing sugar (to decorate)
Method
Prep:15min ›
Cook:20min ›
Ready in:35min
- Preheat the oven to 200 C / Gas 6. Place 12 paper muffin cases into suitable muffin tin.
- Sift together the flour, salt and baking powder and set to one side.
- Just before baking, mix together the porridge oats, yoghurt and bicarbonate of soda.
- Stand for one minute then stir in the egg, sugar, milk and melted butter.
- Pour wet ingredients into flour mixture and stir lightly. Add the raspberries, but do not over mix. Spoon the mixture into muffin cases.
- Bake until tops spring back when touched lightly, about 20 minutes.
- Cool on a wire rack.
- Make the icing by blending the icing sugar with a little cold water. Drizzle over muffins and allow to set.
Make it healthier
For a healthier alternative, substitute St Helen’s Farm natural goats’ milk yogurt for St Helen’s Farm low fat goats’ yoghurt.
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