Raspberry Yogurt Muffins

A great one to use for your fund-raising cake sale - if you can resist eating them first.


  • 200g plain flour
  • ½ teaspoon salt
  • 1½ teaspoons baking powder
  • 75g porridge oats
  • 125g St Helen's Farm natural goats' milk yogurt
  • 1 teaspoon bicarbonate of soda
  • 1 medium egg, lightly beaten
  • 175g light muscovado sugar
  • 125ml St Helen's Farm goats' milk
  • 75g St Helen's Farm goats' butter, melted and cooled
  • 75g fresh or frozen raspberries
  • 50g icing sugar (to decorate)


Pre-heat oven to 200°C/Gas 6.

Place 12 paper muffin cases into suitable muffin tin.

Sift together the flour, salt and baking powder and set to one side.

Just before baking, mix together the porridge oats, yogurt and bicarbonate of soda. Stand for one minute then stir in the egg, sugar, milk and melted butter.

Pour wet ingredients into flour mixture and stir lightly, add the raspberries, but do not overmix.

Spoon the mixture into muffin cases and bake for approx 20 mins or until tops spring back when touched lightly.

Cool on a wire rack.

Make the icing by blending the icing sugar with a little cold water.

Drizzle over muffins and allow to set.

Makes 12 muffins

Raspberry Yogurt Muffins!