Ingredients
10 total- 250 g of plain flour
- 250 g of caster sugar
- 100 ml of natural yoghurt
- 100 ml of cold-pressed rapeseed oil, light olive oil or vegetable oil
- 1 orange, zested
- 0.5 tsp of vanilla bean paste
- 3 medium eggs
- 225 g of frozen chopped rhubarb, larger pieces cut into small chunks, or mixed berries
- 2 tbsp of icing sugar, for dusting
- 3 tsp of baking powder
Method
3 stepsStep 1
Preheat the oven to 200°C/180°C fan/gas 6 and line a 12-hole muffin tin with muffin/cupcake cases.
Step 2
Put the flour, sugar and baking powder in a large mixing bowl. Using a fork or balloon whisk, mix thoroughly until well combined. Stir in the yoghurt, oil, orange zest and vanilla bean paste.
Step 3
Crack in the eggs and stir until just combined, then fold in the still-frozen fruit. Spoon the batter into the muffin/cupcake cases and bake for 35 mins, or until golden and springy to the touch. Transfer the muffins to a wire rack to cool a little, then dust with icing sugar. They’re delicious served warm or at room temperature.