Recipes
Fruity Muffins
This more-ish mouthful of muffin magic will become your new fruity favourite at breakfast time!
This more-ish mouthful of muffin magic will become your new fruity favourite at breakfast time!
Cook: 45 Mins
Serves: 12
Price: £0.30 per serving
Nutritional Information
Each 73g serving contains
Energy
704kj
231kcal
704kj
231kcal
12%
Fat
10.1g
10.1g
Med
14%
14%
Saturates
5.8g
5.8g
High
29%
29%
Sugars
13.8g
13.8g
Med
15%
15%
Salt
0.37g
0.37g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
965kj/231kcal
Typical energy values per 100g:
965kj/231kcal
Ingredients
120g unsalted butter, melted and cooled
2 medium eggs
140g natural yoghurt
140g caster sugar
1 lemon, zest only
100g plain flour
150g Doves Farm spelt flour
2tsp baking powder
¼tsp salt
75g frozen raspberries
75g frozen blueberries
2tbsp porridge oats
Method
1
Line a 12-hole muffin tray with paper cases. Preheat the oven to 180ºC/160ºC fan/gas 4. In a jug whisk together the butter, eggs, yoghurt, sugar and lemon zest.
2
Tip the flours, baking powder and ¼tsp salt into a separate bowl and combine, then mix the wet and dry ingredients together until you have a smooth batter. Divide the batter into two. In portion one gently fold through the raspberries; in the other half, gently fold through the blueberries. Divide each into 6 of the cases. Top with the oats and bake for 25–30 mins or until golden and risen.
3
Leave to cool completely, then either enjoy straight away or store in an airtight container for up to 3 days.
4
Cook’s tip: To keep these muffins fluffy, don’t overmix the batter.