Raspberry, Oat & Yoghurt Muffins
Neven Maguire
Neven Maguire
Recipe - Beacon Court
Raspberry, Oat & Yoghurt Muffins
Prep Time10 Minutes
Servings12
Cook Time30 Minutes
0Ingredients
375g Self Raising Flour, sifted
150g Light Brown Sugar, plus extra for sprinkling
3 Simply Better Irish Free Range Corn Fed Large Eggs, lightly beaten
120ml Simply Better Italian Extra Virgin Olive Oil
210g Simply Better Authentic Greek Yogurt (10% Fat)
Zest and Juice of ½ Lemon
1 Tsp Vanilla Extract
1 Tsp Vanilla Extract
30g Rolled Oats, plus extra for sprinkling
150g Simply Better Hand-Picked Raspberries
Simply Better Authentic Greek Yogurt
Simply Better Sicilian Lemon Curd
Directions
INGREDIENTS
- 375g Self Raising Flour, sifted
- 150g Light Brown Sugar, plus extra for sprinkling
- 3 Simply Better Irish Free Range Corn Fed Large Eggs, lightly beaten
- 120ml Simply Better Italian Extra Virgin Olive Oil
- 210g Simply Better Authentic Greek Yogurt (10% Fat)
- Zest and Juice of ½ Lemon
- 1 Tsp Vanilla Extract
- 3 Tsp Simply Better Organic Irish Jersey Whole Milk
- 30g Rolled Oats, plus extra for sprinkling
- 150g Simply Better Hand-Picked Raspberries
To Serve
- Simply Better Authentic Greek Yogurt
- Simply Better Sicilian Lemon Curd
METHOD
- Preheat the oven to 180°C (350°F). Place the flour, sugar, eggs, oil, yoghurt and vanilla, lemon zest and juice, in a bowl and mix until just combined. Gently fold through the oats, milk and raspberries. Using an ice cream scoop, divide the mixture between 12 muffin tins lined with paper cases.
- Sprinkle with extra oats and brown sugar and bake for 25–30 minutes or until golden and cooked when tested with a skewer. Turn out onto a wire rack to cool.
- Serve each muffin with a dollop of yoghurt and a teaspoon of lemon curd.
10 minutes
Prep Time
30 minutes
Cook Time
12
Servings
Recipe
INGREDIENTS
- 375g Self Raising Flour, sifted
- 150g Light Brown Sugar, plus extra for sprinkling
- 3 Simply Better Irish Free Range Corn Fed Large Eggs, lightly beaten
- 120ml Simply Better Italian Extra Virgin Olive Oil
- 210g Simply Better Authentic Greek Yogurt (10% Fat)
- Zest and Juice of ½ Lemon
- 1 Tsp Vanilla Extract
- 3 Tsp Simply Better Organic Irish Jersey Whole Milk
- 30g Rolled Oats, plus extra for sprinkling
- 150g Simply Better Hand-Picked Raspberries
To Serve
- Simply Better Authentic Greek Yogurt
- Simply Better Sicilian Lemon Curd
METHOD
- Preheat the oven to 180°C (350°F). Place the flour, sugar, eggs, oil, yoghurt and vanilla, lemon zest and juice, in a bowl and mix until just combined. Gently fold through the oats, milk and raspberries. Using an ice cream scoop, divide the mixture between 12 muffin tins lined with paper cases.
- Sprinkle with extra oats and brown sugar and bake for 25–30 minutes or until golden and cooked when tested with a skewer. Turn out onto a wire rack to cool.
- Serve each muffin with a dollop of yoghurt and a teaspoon of lemon curd.