It felt like the end of summer a few weeks ago when it just kept raining everyday and now it's a little cooler,although right now it is sunny and warm outside.Perfect weather for my time off work this week.
This weekend I got to enjoy some of the last fruits of the season,some mango from our tree and fresh raspberries from the farmers market to make yogurt berry muffins.
Edit:Here's the recipe,I only used white self raising flour and full cream milk instead of buttermilk.These are great when you need something sweet but low in fat too.
185g (1.5cups) self-raising flour
150g (1cup) wholemeal self-raising flour
1 teaspoon ground cinnamon
155g (3/4 cup) firmly packed soft brown sugar
250ml (1cup) buttermilk
125ml (1/2cup) low-fat natural yoghurt
2 eggs, lightly beaten
2 tablespoons vegetable oil
440g (2cups) chopped mixed berries
(eg. strawberries and raspberries –
frozen variety is fine)
1. Preheat the oven to 180°C (350°F/
Gas 4). Line a 12-hole 125ml capacity
muffin tin with paper cases.
2. Sift the two flours and cinnamon
together into a large bowl.
3. Stir in the sugar and then make
a well in the centre.
4. Pour the buttermilk, yoghurt,
eggs and oil into a large bowl and
whisk with a fork until just combined.
5. Pour into the well the dry ingredients
and stir with a wooden spoon until
6. Add the berries and stir until just
combined (do not over mix or your
muffins will be tough).
7. Spoon into the muffin tin and
bake for 20 minutes, or until golden.