A great way to use up left over fruit and yogurt! Makes 15 deep muffins, ideal for breakfast, elevenses or double them up as dessert by warming through and serving with custard. Mmmm.
- 12oz self raising flour
- 12oz sugar
- 1½ teaspoons baking powder
- 8oz mixed berry fruit (fresh or frozen)
- 1 heaped tablespoon crème fraiche
- 250ml natural yogurt
- 1 egg
- 1 teaspoon vanilla extract
- 30z melted butter
Preheat oven to 170°C (325°F), Gas mark 3 and line your muffin tin with paper cases.
Put all the dry ingredients – flour, salt, baking powder – into a large mixing bowl and stir through, then make a well in the centre. In a separate bowl, mix together the yogurt, crème fraiche, vanilla extract and egg, whisk lightly until combined.
Slowly pour the wet mixture into the dry ingredients, beating well with either a wooden spoon or an electric whisk. When all incorporated, melt the butter and add to the dough. Beat until even (it will look a bit like bread dough, and be thicker than cake mixture).
Gently fold in the fruit so as not to break it and mix until evenly dispersed.
Spoon the mixture into the paper cases until just over two-thirds full.
Bake in the pre-heated oven for 30-35 minutes until golden brown and the sponge bounces back to the touch. A skewer inserted into the centre of a muffin should come out clean.
Leave to cool slightly before turning out to cool completely.
NOTE: You can use any berried fruit, I’ve found frozen mixed forest fruits work beautifully. No need to defrost frozen fruit prior to using it.