If you love a muffin with flavour and substance, you'll love these muffins. The raspberries give them a lovely tang and a pretty streaky pink colour and the Greek yoghurt keeps them moist and delicious.
Greek Yoghurt Raspberry MuffinsIngredients:
5 tbsp butter
1/2 cup sugar
3/4 cup Greek yoghurt
1-1/2 cups SR flour
1/4 tsp bicarb soda
3/4 cup raspberries (fresh or frozen)
Preheat the oven to 180 degrees Celsius and prepare a muffin pan, either with olive oil spray or paper liners. Put the butter and sugar in a mixing bowl and beat with an electric mixer until light and fluffy. Add the egg and beat with electric mixer until just combined. Add the Greek yoghurt, and beat again until just combined. Sift the flour and bicarb soda. With electric mixer running slowly, carefully add dry ingredients to wet ingredients, mixing until just combined - do not over-mix. With a rubber spatula, fold in the raspberries, being sure to carefully get the berries distributed evenly through the batter, but not over-mixing. The batter should remain thick and not get runny by over-mixing. Fill the muffin cups 2/3 full. Bake in preheated oven for 20 to 25 minutes or until the edges brown a bit and a toothpick poked in the middle comes out dry. Remove from the oven and allow to cool slightly, then remove from the muffin pan to a cooling rack.