BERRY YOGHURT MUFFINS

Berry yoghurt muffins

Ingredients:

1.5 cups SR flour

1/3 cup (30gm) rolled oats

3 eggs

¾ cup (200gm) mixed berry yoghurt

1/3 cup (80ml) vegetable oil

1 cup brown sugar (200gm)

300gm frozen raspberries

Method:

1. Preheat the oven to 200F.
2. Place muffin papers in muffin tins.
3. Place the flour and oats in a bowl.
4. Beat the eggs, yoghurt, oil and ¾ of the brown sugar in another bowl until well combined.
5. Add 180 gm of berries to the flour mixture and stir gently to combine.
6. Gently fold in the egg mixture until just combined.
7. Spoon the mixture into the muffin pan and bake for 15 minutes or until firm to touch.
8. While the muffins are cooking. Place the remaining berries and sugar in a saucepan with 1 tablespoon pf water. Cook stirring over a low heat for 2-3 minutes until berries soften slightly.
9. Set aside to cool.
10. Serve the muffins with the berry sauce and dusted wit icing sugar.