Serves:

4

Description:

Ingredients:

• 1 cup natural yoghurt
• 1/2 cup light olive oil
• 2 large free range eggs, whisked
• 2 tbsp honey
• 1/2 cup chopped strawberries
• 1/2cup raspberries
• 1/2 cup blueberries
• 1 1/2 cups wholemeal self-raising flour
• 1 tsp baking powder

Method:

1. Preheat oven to 200°C (180°C fan). Lightly grease muffin cups with olive oil. Put the yoghurt, oil, eggs, honey, strawberries, raspberries and blueberries into a bowl and beat until combined. Sift the flour with baking powder and fold into the mixture, stirring until just blended. Spoon the mixture into muffin cups to two-thirds full. Bake about 15min or until cooked when tested. Cool muffins for 5min before removing from muffin cups.

Tip: For less sweet muffins use honey flavoured yoghurt and leave out the 2 tbsp of honey.

Recipe by: Kate McGhie

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