This Christmas, Luke and I were lucky enough to be given an amazing cookbook called “delicious. quick smart cook,” published by the Australian Broadcasting Corporation (ABC). The delicious magazine has been out for a good long time as well, and has a reputation as being one of Australia’s best food magazines. We were so lucky to get this cookbook that we got it twice, in fact! Expect a review of it soon.
This is one of the several recipes I’ve tried from delicious. so far, and it deserves a big thumbs-up. These muffins are delicious, moist, keep well, and are decidedly nutritious. Make them when raspberries are in-season, or use up some of the frozen ones in your fridge.
Raspberry Yoghurt Muffins
Based on Valli Little’s “Berry Yoghurt Muffins” from delicious. quick smart cook, 2009, ABC
Makes: 12 muffins
Cooking time: 30 minutes
- 1 1/2 cups self-raising flour (or 1 1/2 cups plain flour plus 1 1/2 tsp baking powder, plus a pinch of baking powder and salt)
- 1/3 cup rolled oats
- 3 eggs
- 3/4 cup (200 g) mixed berry yoghurt
- 1/3 cup sunflower, olive, or canola oil
- 3/4 cup firmly packed brown sugar
- 180 g raspberries, about 1 1/2 cups, or more to taste
Grease a muffin pan and pre-heat your oven to 400 F / 200 C. Mix dry ingredients in bowl. In another bowl, mix eggs, yoghurt, sugar, and oil. Add berries. Slowly add the dry ingredients, and stir until just combined. Spoon into muffin pan, and bake for 20 minutes. Voila, muffins!