INGREDIENTS:

  • 1 pot Killowen Farm Raspberry Yogurt (135g)
  • 135ml sunflower oil
  • 135g caster sugar
  • 200g self-raising flour
  • 2 free-range eggs
  • 125g fresh raspberries
  • 24-hole mini muffin tray and mini muffin cases

METHOD:

  1. Preheat the oven to 160°C (fan). Line a mini muffin tray with cases.
  2. In a large bowl, whisk together the Killowen Farm Raspberry Yogurt and eggs.
  3. Rinse and dry the yoghurt tub, then use it to measure the caster sugar. Add the sugar and oil to the yoghurt mixture and whisk until combined.
  4. Sift the flour into the mixture and fold in using a large metal spoon until smooth.
  5. Drop one or two raspberries into each muffin case, then spoon 2 teaspoons of batter over the top. Bake for 15- 18 minutes until golden.

Tip: This recipe also works brilliantly with 135g of Killowen Farm Strawberry Yogurt or 135g of Killowen Farm Rhubarb Greek Yogurt

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