Raspberry Yoghurt Muffins

✅ No wild ingredients, just pantry staples

✅ Freezer friendly

✅ Adapt easily for GF & DF aversions
Top tips:

💡 these are deliciously moist, so I keep them in the fridge to avoid them going off too quickly

💡 this batch made 12 muffins filled to halfway of full size tray + I managed to get 12 mini muffins too, which I’ve frozen for later.

INGREDIENTS

• 1 1/4 cup flour or nut meal (i used a mix of both)

• 1/2 baking powder

• 1 tsp baking soda

• 1/4 cup maple syrup

• pinch salt

• 3 eggs, whisked

• 1/2 cup yoghurt (i used plain Greek yoghurt)

• 1 tsp vanilla paste or extract

• 2 tbsp olive extra (mild taste)

• 50g pear, pureed or mashed

• 1 cup raspberries

METHOD

1. Place dry ingredients in a bowl or food processor and mix until combined.

2. Add maple syrup, eggs, yoghurt, vanilla paste, and olive oil and mix until smooth.

3. Carefully fold through berries and pear before spooning into 12 cupcake tray.

4. Bake in oven on 175 degrees for 25 minutes or until skewer comes out clean.

Enjoy!