Berry Breakfast Muffin

Ingredients Wet Ingredients 240ml plain natural yoghurt 200g self raising flour 90ml milk 1 tsp bicarbonate of soda 90ml sunflower oil or 85g melted butter/margarine Pinch of salt 1 large-sized eggs 85g rolled oats 1 tsp vanilla extract 120g light brown soft sugar

The Chunks

Method

140g mixed frozen berries

1. Set the oven to Gas mark 6 / 180°C. Put a paper muffin case into each hole in the muffin tray. 2. Sieve the SR flour and salt into a large bowl. 3. In a medium size bowl mix together oats, yoghurt and bicarbonate of soda. Let this stand for 2 minutes. 4. Then add the sugar, beaten egg, oil or melted butter, milk and vanilla extract and stir well. 5. Make a dip in the bowl of dry ingredients and then pour in the liquid ingredients. Stir together until you can’t see any flour. This must be done carefully but quickly. If you mix the mixture too much the muffins will not be light and airy. Fold in the frozen berries but do not over mix. 6. Using a tablespoon, fill each muffin case about 3/4 full. If any mixture drips onto the tray wipe it up before putting the tray in the oven. 7. Wearing oven gloves, place the muffins in the oven and cook for about 20 minutes. 8. When cooked the muffins will look golden brown and feel springy to the touch, leave to cool on a wire rack.