Quick & Easy

Yogurt, berry and white chocolate muffins

Best served warm and fresh out of the oven.
Yogurt, Berry and White Chocolate Muffins
12 Item

When served warm from the oven, these muffins are melt-in-your-mouth, moreishly good! A deliate yoghurt batter filled with berries & white chocolate.

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1.Preheat oven to 180°C/350°F. Spray the holes of a 12-hole (⅓-cup/80ml) muffin pan with cooking oil.
2.Sift flour and sugar into a large bowl. Stir the oil, eggs, yogurt, berries (make sure the berries are still frozen) and chocolate into the flour mixture. Do not overmix. Stir with a wooden spoon about 10 times, ­not too many as the batter should be lumpy.
3.Spoon the mixture into the pan holes. Bake for about 30 minutes. Remove from oven and rest muffins for 5 minutes. Carefully remove the muffins from the pan and put them on a wire rack, top-side up, to cool down.

You can use milk or dark (semi-sweet) chocolate instead of white chocolate and the muffins will still melt in your mouth. We used low-fat plain yogurt but you can use low-fat berry-flavoured yogurt you like.


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