Name: Berry and yoghurt muffins
Cook time: 25 min
Total time: 25 min
Ingredients: 1 1/2 cup self-raising flour; 1/3 cup rolled oats; 3 eggs; 3/4 cup firmly packed light brown sugar; 3/4 cup yoghurt; 1/3 cup vegetable oil; 180 gram fresh or frozen berries; icing sugar, to dust

Berry muffins are perfect to have on hand for school lunches or to whip up for weekend visitors. You can use fresh or frozen berries for this recipe, which means you can make these all year long!

Ingredients

1 1/2 cup self-raising flour

1/3 cup rolled oats

3 eggs

3/4 cup firmly packed light brown sugar

3/4 cup yoghurt

1/3 cup vegetable oil

180 gram fresh or frozen berries

icing sugar, to dust

Method

Preheat oven to 200°C (400°F). Grease a six-hole (¾-cup/180ml) texas muffin pan.

Sift flour into medium bowl. Stir in oats, eggs, sugar, yoghurt and oil, then berries. Do not over-mix.

Spoon mixture into pan holes. Bake muffins about 25 minutes. Stand muffins in pan 5 minutes; turn, top-side up, onto wire rack to cool. Dust with a little sifted icing sugar.

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Ingredients

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