These muffins are absolute winners with the kids,
and are usually requested quicker than I can make them.
The super easy recipe means that all the kids, no matter the age,
can pull up a stool and don their aprons to become little Sous Chefs.
Note: By the time they fight each other to lick the bowl and the spoon and call dibs on the first warm muffins out of the oven, you might want to double the recipe to end up with 24. I also add 1/3 cup of white chocolate chips every now and then as a special treat.
Tip: Yoghurt can be substituted for butter-milk or 1 cup of milk with a good squeeze of lemon.
WHAT YOU’LL NEED:
- 2 cups self-raising flour, sifted
(I’ve substituted with wholemeal self-raising flour)
- 3/4 cup coconut sugar
(brown sugar, rapadura sugar or white sugar will also work)
- 1 1/2 cup fresh berries, chopped into small pieces
(I usually use strawberries, blueberries & raspberries)
- 1 cup plain yoghurt
(in a pinch I’ve used vanilla yoghurt and it works really well too)
- 1/4 cup vegetable oil
- 1 egg, lightly whisked
- Preheat oven to 190°C.
- Cut 12 x 13cm-square pieces of non-stick baking paper. Line 12 x 80ml (1/3 cup) capacity muffin pans with paper squares
(large patty cake tins work just as good)
- Combine the flour and sugar in a large bowl. Add fruit and stir to combine.
If the kids are helping to chop up the berries, ensure that you evacuate the kitchen safely and hide all the big shiny sharp knives – and remember, as I mentioned in a previous post CTFD!
- Add the yoghurt, oil and egg and stir with a metal spoon until just combined.
- Spoon the batter into the muffin tins and bake for 25 minutes or until a skewer inserted into the center comes out clean.
(Note: every oven is different and cooking times can vary between 19 minutes to 28 minutes depending on oven settings and muffin size)
- Cool on a wire rack.
- Challenge: Eat them all before the kids get to them!!
Makes 12 muffins.
You can see a related post about these Yummy Berry Muffins here.
NannySheCanDo & kids. xx