Whip up a batch of these yogurt muffins by Bill Granger in just 35 minutes.
Make these yogurt muffins using a variety of ingredients; low-fat natural yogurt, buttermilk, and brown sugar. Pack these muffins with mixed berries such as strawberries and raspberries and are infuse them with cinnamon. Other great additions include blueberries, cherries, milk, or white chocolate chips.
- 185g(6½ oz) self-raising flour
- 150g (5½ oz) wholemeal self-raising flour
- 1tsp ground cinnamon
- 155g (5½ oz) firmly packed soft brown sugar
- 250ml (9 fl oz) buttermilk
- 125ml (4 fl oz) low-fat natural yogurt
- 2 eggs, lightly beaten
- 2tbsp vegetable oil
- 440g (15oz) chopped mixed berries (Bill likes strawberries and raspberries)
Preheat the oven to 180°C (350°F, gas mark 4). Line a 12-hole, 125ml (4 fl oz) capacity muffin tin with paper cases.
Sift the two flours and cinnamon together into a large bowl. Stir in the sugar and then make a well in the centre. Pour the buttermilk, yogurt, eggs and oil into a large bowl and whisk with a fork until just combined.
Pour into the well in the dry ingredients and stir with a wooden spoon until just combined. Add the berries and stir until just combined (do not over-mix or your muffins will be tough).
Spoon into the muffin tin and bake for 20 mins, or until golden.
Top tips for making yogurt muffins
This recipe uses low fat yogurt but you could easily swap for full fat if preferred - remember this will change the nutritional information however.