Vegetable Delicious

Healthy Blueberry & Raspberry Muffins

 

 

 

 

 

Ingredients:

• 1 1/3 cup plain flour

• 3 tbsp. corn flour, gluten free

• 1 tsp. baking powder

• ½ tsp. baking soda

• 1 cup plain yoghurt

• ¾ cup white sugar

• ½ cup vegetable oil

• 1 tsp. vanilla extract

• ½ cup frozen blueberries

• ½ cup frozen raspberries

 

 

 

 

Method:

 

• Preheat the oven to 160°C.

• Grease and flour muffin trays or use silicone muffin cups.

• In a bowl sift together plain flour, corn flour, salt, baking powder and baking soda so they are well combined.

• In another bowl, hand whisk together sugar and yoghurt, then add in oil and vanilla extract and whisk until everything is combined.

• Add half of the flour mixture to the wet mixture and combine until all the flour is mixed in.

• Add the remaining flour mixture and combine until it looks like a thick batter.

• Divide the mixture between 2 bowls.

• Pat dry the frozen blueberries and coat them with a tablespoon of flour, this is so any water is soaked up. Add the coated blueberries to the first half of the batter and combine.

• Pat dry the frozen raspberries and coat these with a tablespoon of flour as well, then add them to the second half of the batter, combine well.

• Place approximately a table spoon of the batter into each muffin casing

• Bake them for about 20 minutes, or until they are cooked in the middle.

• Let them cool in the cases before removing and cooling on a wire rack.