- Preparation time
- 5 mins
- Cooking time
- 20 mins
- 12 people
- Meal course
- Posted by
- Posted on
- August 1, 2014
225gm Plain Wholemeal flour – can substitute for white flour
2 heaped tsp Baking Powder
150gm Caster Sugar
30gm Rolled Oats
200gm plain Greek Yoghurt
80ml Rice Bran oil – or any vegetable/coconut oil
1 tsp vanilla extract
100gm frozen or fresh Blueberries
100gm frozen or fresh Raspberries
Extra Oats and Demerara sugar for sprinkling
- Pre-heat your fan forced oven to 180c (or 200c for conventional) Line a 12 hole muffin tin with muffin cases.
- Place all the ingredients (except the berries and demerara sugar) into a mixing bowl together and stir until just combined.
- Divide half the mixture between the muffin cases. Divide half the raspberries and blueberries between the cases, then top evenly with the rest of the mix. Now top with the remaining berries... if you are short on time, you can skip this step and add the berries into the bowl with the other ingredients, I am just slightly OCD and like every muffin to be uniform in fruit content... Sprinkle the tops with some extra oats, and if you desire some demerara sugar (it's gives them a delicious, sweet crusty top) Place into the oven and cook for 15 to 20 minutes. They are cooked when a skewer comes out clean, be careful not to overcook as they will dry out. Enjoy!