Tuesday, 5 March 2013
Raspberry and Orange Yoghurt Muffins
So yesterday we had a lovely visit from 2 of Faiths cousins.
And it was one crazy afternoon, those kids are BUSY!
The eldest girl is 5 and her brother is 3 and luckily we had plenty of toys to keep them entertained.
Naturally since I write and bake for this blog I had to get the kids in on the action aswell, So yup this is a mildly kid friendly recipe aswell.
I had one of them mix the wet ingredients and the other mix in the dry ingredients and Faith had a bowl full of raspberries that she scoffed (If I'd have chanced giving her the spoon to mix anything getting it back would have been like wrestling a demon, that kid has some independent streak)
Then I spent the next 20 minutes telling the little one 'No they're not ready yet, I'll let you know when they are'
When these came out of the oven I had to crack into one straight away (even though I burnt the mouth of myself), the colours alone had me drooling.
And they didn't disappoint. I loved the orange flavoured muffin dotted with little bursts of tartness from the raspberries.
Now I'll admit the muffins didn't go down entirely well with all the kiddies.
My wee one adored them but then she is a human dustbin but the other two weren't overly enthused by the raspberries.
So unless your kids will eat anything you put infront of them, like mine, then you might have to keep these for yourself.
Not that that's really a bad thing.
Plus there's no butter in these babies. Only a little oil and a lot of natural yoghurt.
So it's good for your heart, so that third one is necessary.
225g / 1 Cup Whole Milk Yoghurt
80ml / 1/3 Cup Vegetable Oil
50ml / 4 Tbsp Whole Milk
1 Tsp Vanilla Extract
260g / 2 Cups Plain Flour
100g / 1/2 Cup Caster/Super Fine Sugar
2 Tsp Baking Powder
1/4 Tsp Salt
100g / 1 Cup Raspberries (Fresh)
Zest of 1 Orange
Preheat your oven to 190c / 375f and line a 12 hole muffin tin with muffin liners.
In a large bowl mix together the egg, oil, yoghurt, milk and vanilla extract till well combined.
Then beat in the orange zest.
Slowly fold in the flour, sugar, baking powder and salt until just combined.
Now fold in your raspberries, be gentle because you don't want your raspberries to break down.
Then evenly divide the batter between each of the liners. It may seem like you have to much batter in the liners but they don't rise that much.
Then pop them into your oven and bake for 15-20 minutes or until a skewer inserted into the centre of the muffins comes out clean.
Allow to cool on a wire rack and enjoy.