Family and Kids

  • 100 g (3½ oz) plain flour
  • 100 g (3½ oz) wholemeal flour
  • 2 teaspoons baking powder
  • 75 g (3 oz) golden caster sugar
  • 2 eggs
  • 2 tablespoons mild olive oil or vegetable oil
  • 40 g (1½ oz) lightly salted butter, melted
  • 2 teaspoons vanilla extract
  • 150 g (5 oz) red fruit yogurt, such as strawberry, raspberry or cherry
  • 100 g (½ oz) fresh raspberries or strawberries, cut into small pieces

Line a 12-section bun tray with paper cake cases. Put the flours, baking powder and sugar in a bowl.

Whisk together the eggs, oil, melted butter, vanilla extract and yogurt with a fork in a jug and add to the bowl.

Mix gently with a large metal spoon until the ingredients have started to blend together. Scatter with half the berry pieces and mix a little more until the ingredients are only just combined. Divide the muffin mixture between the paper cases. Scatter with the remaining berry pieces.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes or until well risen and just firm. Transfer to a wire rack to cool.

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