raspberry yoghurt muffins
with yoghurt drizzle
- 2 cups (240g) plain (all-purpose) wholemeal (whole-wheat) spelt flour
- ¾ cup (90g) almond meal (ground almonds)
- ¾ cup (165g) raw caster (superfine) sugar
- 3 teaspoons baking powder
- 1⅓ cups (375g) plain thick yoghurt
- 2 teaspoons vanilla extract
- 1 egg
- ½ cup (125ml) light-flavoured extra virgin olive oil
- 3 cups (375g) frozen raspberries
yoghurt drizzle
- ⅓ cup (95g) plain thick yoghurt
- 3 teaspoons honey
- Preheat oven to 180°C (350°F).
- Place the spelt flour, almond meal, sugar and baking powder in a bowl and mix to combine. Make a well in the centre of the dry ingredients and add the yoghurt, vanilla, egg and oil and mix until just combined.
- Add the raspberries and gently fold through until just combined.
- Divide the mixture between 12 x ½ cup-capacity (125ml) muffin tins that have been greased or lined with paper cases and bake for 30–35 minutes or until cooked when tested with a skewer. Transfer to a wire rack to cool.
- To make the yoghurt drizzle, place the yoghurt and honey in a bowl and whisk to combine.
- Serve the muffins warm or at room temperature with the yoghurt drizzle. Makes 12
Cooks note
These muffins are also delicious with blueberries, mixed berries or blackberries instead of raspberries.
Photography: Chris Court
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