This is a nice easy muffin recipe that uses yoghurt and buttermilk. The fruit filling you can choose for yourself. Makes 24 mini, 18 medium or 12 large muffins.
Serves: 12 large
- 3 cups plain flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 10 tbsp (150g) salt-reduced butter softened
- 1 cup sugar
- 2 large eggs
- ¾ cup plain yoghurt
- ¾ cup buttermilk
- 1 cup blackberries (frozen or fresh)
- Preheat oven to 220C and get your paper patties ready, either 24 mini muffins, 18 medium sized OR 12 large muffin cases.
- In a medium bowl mix together the flour, baking soda, baking powder and salt. (I say use a medium bowl because this is a MASSIVE mixture and you will need your big bowl for the next)
- In the big bowl beat the butter and sugar until lightened in colour.
- Add eggs one at a time and beat well after each.
- On a slower speed beat in half the flour mixture and the buttermilk, then add the other half of the dry mix and the yoghurt.
- Mix in the fillings by hand. We used blackberries which were delicious, the big ones cut in half made for a juicy mix that made our muffins turn a little pink. You can use whatever fruit or flavouring you like.
- Fill the patties all the way up, and to get the nice ‘muffin top’ is best to blast them for a while first. So I cooked them for 8 minutes at 220C and then a further 15 minutes at 190C. Because it is such a large mix, it is also possible to freeze a portion for another time.