Berry and yoghurt muffins

Rev up lunchboxes for the start of the new school year with these berry and yoghurt muffins.

  • 25 mins cooking
  • Makes 6 Item
  • Print


Berry and yoghurt muffins
  • 1 1/2 cup 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 gram fresh or frozen berries
  • icing sugar, to dust


Berry and yoghurt muffins
  • 1
    Preheat oven to 200°C (400°F). Grease a six-hole (¾-cup/180ml) texas muffin pan.
  • 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.

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