raspberry lemon yoghurt muffins
- 1 packet donna hay tangy lemon yoghurt cake mix
- ⅔ cup (160ml) light-flavoured extra virgin olive oil
- 1 cup (280g) plain thick yoghurt
- 2 eggs
- 1 cup (125g) fresh or frozen raspberries
icing
- 1 sachet lemon yoghurt icing mix
- 1-1½ tablespoons plain thick yoghurt
each packet contains
- 1 sachet lemon yoghurt cake mix
- 1 sachet lemon yoghurt icing mix
- Preheat oven to 160°C (fan-forced). Line a 12-hole muffin tin with 12 paper cases.
- Following the packet mix instructions, place the lemon yoghurt cake mix, oil, yoghurt and eggs in a bowl and whisk until combined. Add the raspberries and fold through.
- Divide the mixture between prepared muffin cases.
- Bake for 20 - 25 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 5 minutes before placing onto a wire rack to cool completely.
- To making the icing, place the icing mix and yoghurt in a bowl and mix until smooth.
- Drizzle with the icing and serve. Makes 12
FREEZER TIP:
These muffins are excellent to freeze for lunchbox or afterschool snacks. Wrap individually and freeze for up to 3 months.
© DONNA HAY GROUP
