The raspberry the star of this wonderfully light muffin, which can be whipped up in the time it takes to get everyone to the breakfast table! I love raspberries for breakfast in the place of the more usual blueberry – with yogurt and granola, in pancakes, or baked into these muffins.
Because of their high fibre and tannin content, raspberries are the perfect breakfast fruit to keep you fuller for longer.
These breakfast muffins are intended as a weekend breakfast treat and pair happily with a leisurely cup of tea or coffee. Enjoy them warm from the oven or save them for an afternoon pick me up.
You will need:
6x cavity muffin tin lined with tulip cases
(if you only have a 12x tin, fill the middle cavities of the tin)
Makes 6 muffins
Double all quantities for a dozen
Preheated oven 190⁰C / 375⁰F / Gas Mark 5
150g plain flour
130g caster sugar
2 tsp baking powder
pinch of salt
170ml low-fat plain yoghurt
85ml sunflower oil
1 large egg
- Line a 6x cavity muffin tin with tulip cases. These are the taller muffin cases which you see in fancy coffee shops – you can get them in most larger supermarkets – which allow the muffins to rise above the top line of the baking tin. These will give you the huge, risen muffins that you want.
- Mix the flour, sugar, baking powder, and salt in a bowl and set aside.
- Whisk the yogurt, oil, and egg to combine before adding dry ingredients and mix until only just incorporated.
- Gently fold in the rasberries and spoon the lumpy muffin mixture into your prepared tin.
- Bake for 18-20 minutes until risen and springy.
- Cool the muffins in their tins for 5 minutes before removing to cool on a wire rack for at least 10 minutes before eating.