Raspberry yoghurt muffins

    35 min

    Deliciously fruity and light raspberry muffins made using St Helen's Farm® goats' dairy products.


    Yorkshire, England, UK
    7 people made this

    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)

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat the oven to 200 C / Gas 6. Place 12 paper muffin cases into suitable muffin tin.
    2. Sift together the flour, salt and baking powder and set to one side.
    3. Just before baking, mix together the porridge oats, yoghurt and bicarbonate of soda.
    4. Stand for one minute then stir in the egg, sugar, milk and melted butter.
    5. Pour wet ingredients into flour mixture and stir lightly. Add the raspberries, but do not over mix. Spoon the mixture into muffin cases.
    6. Bake until tops spring back when touched lightly, about 20 minutes.
    7. Cool on a wire rack.
    8. 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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