Fruity Lunchbox Muffins

Number 2:


These are a bit like the raspberry muffins I wrote about a few posts ago, but are a bit less sweet. They keep for only a few days though, so don't make too many at once! I used frozen raspberries in mine, and Muller light yoghurt borrowed from my housemate - about 1 of the big pots is 150g. I also used 200g plain flour instead of wholemeal, as I have nothing else to use wholemeal flour on.

Ingredients - makes 12 normal size cakes or 6 muffins


100g (3.5 oz) plain flour
100g (3.5 oz) wholemeal flour
2 tsp baking powder
75g (3 oz) caster sugar
2 eggs
2 tbsp mild olive oil or veg oil
40g (1.5 oz) butter, melted
2 tsp vanilla extract
150g (5 oz) red fruit yoghurt
100g (3.5 oz) fresh raspberries or strawberries, cut into small pieces

1. Line a tray with cases. Preheat the oven to 200*C. Put the flour, baking powder and sugar in a bowl.
2. Whisk together the eggs, oil, melted butter, vanilla extract and yoghurt with a fork and add to the bowl.
3. Mix gently with a metal spoon until the ingredients have started to blend together. Scatter with half the berryy pieces and mix a little more until the ingredients are only just combined. Divide amongst the cases and scatter with the remaining berry pieces.
4. Bake for 15 mins or until well risen and just firm. Allow to cool. (A warm one is quite nice to eat though!)

Mine turned out a little paler, due to the lack of wholemeal flour, but tasted great. The sponge turns blue around the berries as the colour of the berries seeps out into the sponge. Overall a very nice not-so-sweet cake for a lunchbox.

MMFC