26 January 2018

Meal Plan Week 5, 2018

Greek Yoghurt Raspberry Muffins
This week we will be eating:

Sunday: Roast Chicken

Monday: Schnitzels, potato bake

Tuesday: Gnocchi & garlic bread

Wednesday: Lemon Avocado Chicken

Thursday: Moo Pizza

Friday: BBQ Hot Dogs with MOO Sweet Relish

Saturday: Enchiladas

In the fruit bowl:  watermelon, strawberries, bananas

In the cake tin: Raspberry muffins

Greek Yogurt Raspberry Muffins 

Ingredients:
5 tbsp butter
1/2 cup sugar
1 egg
3/4 cup Greek yoghurt
1-1/2 cups SR flour
1/4 tsp bicarb soda
3/4 cup raspberries (fresh or frozen)

Method:
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.

What's on the menu at your place this week?


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