Submitted by: Helen Foster
, Kentisbury, Devon
Serves: Makes about 6 muffins
Ingredients:
This recipe was created because I no longer wanted the children to have so much chocolate (in their favourite chocolate chip muffins) but believed they should be healthy and fruity too.
An alternative that works equally well is the lemon-raspberry recipe which appeals more to adults.
350g plain flour 120g sugar half teaspoon salt 2 teaspoons baking powder 1 egg 300ml milk 150ml vegetable oil half a 125g carton of organic strawberry yogurt (or raspberry) juice and finely chopped zest of half an orange (or lemon)
Method:
Stir togther the flour, sugar, salt and baking powder. Beat the egg, add the milk and oil, then stir into the main ingredients until evenly moistened. Finally, stir in the yogurt, orange juice and zest. Fill muffin tins, lined with cake cases. Bake in preheated oven at 200C/Gas Mark 6 for about 20 - 25 minutes. (For Aga cooking, bake for 15 - 20 mins on second from the top set of runners in roasting oven). When cooked, the muffins should be risen and browned, and the tops should spring back when touched. Leave in tins for 5 minutes to cool slightly, then place on a cooling rack for 10 - 15 minutes .....if they last that long!!
Go to What to Buy for details about organic dairy products.
