Yoghurt and Raspberry Muffins

Ingredients

  • 125g unsalted butter, softened
  • 200g castor sugar
  • vanilla
  • 2 eggs, lightly beaten
  • 120g King Island Creamy Indulgent Yoghurt
  • 250g self raising flour
  • 130g Christmas Hills Tasmanian raspberries, fresh or frozen

Diretions

1. Cream the butter, sugar and vanilla.

2. Blend the eggs and yoghurt together and gradually add to butter and sugar, beating well after each addition.

3. Fold in the flour.

4. Stir the raspberries through, trying not to crush them too much.

5. Place 10 -12 patty pans into a muffin tin and spoon the mixture into the cases, making sure the cases are quite full.

6. Bake at 180C for approx 20-25 minutes.



This recipe uses King Island Creamy Indulgent Yoghurt and Christmas Hills Raspberries.

The great attraction of King Island Dairy’s Yoghurt is its rich, creamy and truly indulgent flavours that are tantalisingly more-ish. It looks like cream but tastes like yoghurt, sticking to the spoon when dolloped. It is extremely versatile – a delicious treat on muesli, fruit and desserts and can also be used as a key ingredient in recipes.