Berry and Yoghurt Muffins

clock 5 minutes + 25 minutes bowl Serves 6


  • 1 1/2 cups self raising flour
  • 1/3 cup rolled oats
  • 3 eggs
  • 3/4 cup firmly packed light brown sugar
  • 3/4 cup yoghurt
  • 1/3 cup vegetable oil
  • 180 g fresh or frozen berries
  • icing sugar, to dust
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  • 1. Preheat oven to 200°C (400°F). Grease a six-hole (¾-cup/180ml) texas muffin pan, or line with paper liners.

  • 2. Sift flour into medium bowl. Stir in oats, eggs, sugar, yoghurt and oil, then berries. Do not over-mix.

  • 3. Spoon mixture into pan holes. Bake muffins about 25 minutes. Stand muffins in pan 5 minutes; turn, top-side up, onto wire rack to cool. Dust with a little sifted icing sugar.

By Food to Love

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