Blackberry Muffins with Yoghurt
A great alternative to traditional muffin recipe with autumn blackberries, yoghurt and warming spices.
Ingredients
- 220 grams plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground mixed spice
- 120 grams caster sugar
- 3 egg whites
- 3 tablespoons butter or margarine
- 150 ml natural full-fat yoghurt
- 1 teaspoon vanilla extract
- 120 grams fresh blackberries
Instructions
- Preheat the oven to 190C/Gas Mark 5. Line a muffin tin with muffin paper cases. I've used a large 6 hole muffin tin, but the recipe can be split between 12 normal muffins.
- Mix together the flour, bicarbonate of soda, salt and half the mixed spice together. Add 6 tablespoons of the sugar and mix well.
- Add the 3 egg whites to a clean bowl and lightly whisk the egg whites together with a fork. If using a mixer, use very low speed.
- Add the softened butter, yoghurt and vanilla extract and beat together until blended.
- Stir blackberries into the egg mixture until well mixed.
- Carefully stir the egg mixture into the flour mixture until just blended. Do not over stir the mixture, it's absolutely fine if it's a little lumpy. In fact, if you overmix your mixture, the muffins will be very tough and rubbery.
- Spoon the mixture evenly into the paper cases, filling each about two thirds full.
- Mix the remaining sugar with the remaining mixed spice, then sprinkle it over the tops of the muffins.
- Bake in the preheated oven for about 20 minutes or until well risen and springy to the touch.
- Leave the muffins to cool slightly in the tin and then transfer to the wire rack to leave cool completely.
Tried this recipe?Let us know how it was!