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Blueberry & Raspberry Muffins

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Ingredients Method

A bit of this, a bit of that

  • 1 large egg
  • 120 ml vegetable oil
  • 60ml milk
  • 130g caster sugar
  • 150g plain flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 125g Onken Raspberry yogurt
  • 60g blueberries
  • 40g raspberries, chopped


  1. 1 In a bowl whisk together the egg, oil and milk.
  2. 2 Pour in the sugar and sift over the dry ingredients, leaving out 20g of flour. Mix until incorporated.
  3. 3 Fold in the Onken Light & Fruity Blueberry yogurt.
  4. 4 Coat 25g of blueberries and 25g of raspberries in the remaining 20g of flour before folding them into the mixture, this will help to stop the fruit from sinking.
  5. 5 Spoon mixture into 6-8 muffin cases filling to the top.
  6. 6 Push the remanding fruit into the top of each muffin before placing into a preheated oven at 190ºC for 30 minutes or until a skewer comes out clean.
  7. 7 Transfer to a cooking rack and leave to cool slightly. These are best enjoyed while they are still warm.

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