Having never really been a fan of fruit in cakes, I was hesitant to make and try these but I must admit I was pleasantly surprised. They were quick and easy to make and tasted really nice too. I will definitely be making these a lot through the summer as, unlike chocolate, they won't melt in the heat.
These Raspberry and Blueberry muffins are a healthier option to most other cakes and because they have fruit in, I find I don't feel as guilty for eating them while trying to get fitter.
This recipe makes 12 Muffins or 24 cupcakes.
Ingredients:
Plain Flour-300g
Baking Powder-3 teaspoons
Caster Sugar-125g
Butter-50g
Eggs-3
Sunflower Oil-4 tablespoons
Vanilla Essence-1 ½ teaspoons
Natural Yogurt-150g
Fresh Raspberries-100g
Fresh Blueberries-100g
You can change which berries you use as long as it is about 100g.
Method:
Pre-heat your oven to 200°C/400°F/Gas Mark 6.
1. Separate muffin cases and put one into each hole of a 12-hole deep muffin tin.
2. Put the flour, sugar and baking powder into a large mixing bowl. Stir together using a fork.
3. Melt the butter-in a saucepan on the hob or in a microwave-proof bowl in the microwave on full power for around 30 seconds.
4. Pour the melted butter into the large bowl (which already has the flour mixture in).
5. Add the eggs, vanilla essence, yogurt and oil to the mixture and mix with a fork until it is all mixed.
6. Stir in the berries carefully.
7. Divide the mixture between the 12 cases (using 2 spoons can help with this).
8. Bake in the oven for 12-18 mins until the muffins are well risen, golden brown and the tops have cracked.
10. Leave to cool on a wire rack for about 15 mins before eating.
These muffins can be eaten both warm and cold but they are slightly better if eaten warm. Best on the day of making them.
If you make these comment below or tweet me (Fiona240400) if you like them or not.
Fiona xx
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