Donna Hay’s Raspberry Yogurt Muffins with Yogurt Drizzle
Preparation time
15 minutesCooking time
30 minutesServing time
Serves 12
Ingredients
- 2 cups (240g) plain (all-purpose) wholemeal (whole-wheat) spelt flour
- ¾ cup (90g) almond meal (ground almonds)
- ¾ cup (165g) raw caster (superfine) sugar
- 3 teaspoons baking powder
- 1⅓ cups (375g) Farmers Union Greek Style Natural Yogurt
- 2 teaspoons vanilla extract
- 1 egg
- ½ cup (125ml) light-flavoured extra virgin olive oil
- 3 cups (375g) frozen raspberries
- ⅓ cup (95g) Farmers Union Greek Style Natural Yogurt
- 3 teaspoons honey
Muffins are a staple portable snack in Donna Hay's home. This better-for-you, fluffy-centred, crunchy-topped version will be on high rotation at your place. Donna Hay's Raspberry Yogurt Muffins with Yogurt Drizzle is easy to recreate and you're free to customise the recipe however you like! Whether you swap out the raspberries for blueberries or omit the drizzle, the choice is yours. Give it a go! We guarantee you will love it!
Method
STEP 1
Preheat oven to 180°C (350°F).
STEP 2
Place the spelt flour, almond meal, sugar and baking powder in a bowl and mix to combine. Make a well in the centre of the dry ingredients and add the yogurt, vanilla, egg and oil and mix until just combined.
STEP 3
Add the raspberries and gently fold through until just combined.
STEP 4
Divide the mixture between 12 x ½ cup-capacity (125ml) muffin tins that have been greased or lined with paper cases and bake for 30–35 minutes or until cooked when tested with a skewer. Transfer to a wire rack to cool.
STEP 5
To make the yogurt drizzle, place the yogurt and honey in a bowl and whisk to combine.
STEP 6
Serve the muffins warm or at room temperature with the yogurt drizzle.
Post a photo on Instagram or Facebook of your recreated recipe with the hashtag #FarmersUnionGreekStyleYogurt
