Blueberry & Raspberry Muffins
- 1 large egg
- 120 ml vegetable oil
- 60ml milk
- 130g caster sugar
- 150g plain flour
- 1 tsp baking powder
- ¼ tsp salt
- 125g Onken Light & Fruity Blueberry yogurt
- 50g blueberries
- 50g raspberries, chopped
In a bowl whisk together the egg, oil and milk.
Pour in the sugar and sift over the dry ingredients, leaving out 20g of flour. Mix until incorporated.
Fold in the Onken Light & Fruity Blueberry yogurt.
Coat 25g of blueberries and 25g of raspberries in the remaining 20g of flour before folding them into the mixture, this will help to stop the fruit from sinking.
Spoon mixture into 6-8 muffin cases filling to the top.
Push the remanding fruit into the top of each muffin before placing into a preheated oven at 190ºC for 30 minutes or until a skewer comes out clean.
Transfer to a cooking rack and leave to cool slightly. These are best enjoyed while they are still warm