Home » Mixed Berries Yoghurt and Choc Muffins

Mixed Berries Yoghurt and Choc Muffins

Written by Published on in Baking, Cupcakes, Muffins
12 Servings ~ 20-25
  • 300g Self Raising Flour
  • 100g Margarine/Butter melted
  • 150g old fashioned brown sugar
  • 1 tsp baking powder
  • 270ml Mixed Berries Yoghurt;
  • 2 large eggs
  • 1/4 cup (20g) cocoa powder
  • 1 cup pecan nuts chopped.

I loved how these came together. I was initially set out to make orange yoghurt and choc muffins (for some reason I thought I was going to find orange yoghurt but much to my disappointment I couldn’t find it when I was in the supermarket, so had to come up with plan B).  If you can’t find mixed berries yoghurt you can use strawberry yoghurt, it will work just as good. Trust me, these are going to be good!

Resources/Equipment You Will Need

  • Muffin tray
  • Mixing bowl
  • Measuring jug
  • Whisk
  • Wooden spoon
  • Measuring scale
  • Measuring cups
  • Teaspoon

Quick Instructions

  1. Preheat oven to 180 degees Celsius/350 degrees Fahrenheit/ Gas Mark 4.  Get your ingredients together. These include 300g Self Raising Flour; 100g Margarine/Butter melted; 150g old fashioned brown sugar; 1 tsp baking powder; 270ml Mixed Berries Yoghurt; 2 large eggs; 1/4 cup (20g) cocoa powder and 1 cup pecan nuts chopped.
  2. Put your old fashioned brown sugar in the mixing bowl.
  3. Sift your dry ingredients, i.e. flour, baking powder and cocoa powder into the same mixing bowl with sugar.
  4. Whisk your dry ingredients together until uniform in colour.
  5. Add the chopped pecan nuts.
  6. Whisk once again until the pecans are well incorporated. Make a well in the middle, pour the melted margarine/butter. Set the bowl aside.
  7. Take the measuring jug, break the eggs in there. Add the yoghurt and whisk until well combined. Take set aside mixing bowl and pour the egg-yoghurt mixture.Using a wooden spoon, mix gently until just combined (do not overmix else it will lead to tough, dry-textured muffins.)
  8. The batter is now ready to be put into muffin tray.
  9. Spoon the batter three quarters of the way of each muffin hole. Bake in preheat oven for 20 min or until skewer comes out clean when inserted.
  10. When muffins are done, allow them to cool  down completely on the cooling rack before attempting to decorate if you so wish. Enjoy!
Also see  Roasted Portuguese Chicken Masala Thighs

Grease your muffin tray or liners and set it aside
Grease your ceramic cupcake/muffin tray or liners and set it aside

 

Step 1
Preheat oven to 180 degrees Celsius/350 degrees Fahrenheit/ Gas Mark 4. Get your ingredients together.

 

Step 2
Put your old fashioned brown sugar in the mixing bowl.

 

Step 3
Sift your dry ingredients, i.e. flour, baking powder and cocoa powder into the same mixing bowl with sugar.

 

Step 4
Whisk your dry ingredients together until uniform in colour.

 

Step 5
Add the chopped pecan nuts.

 

Step 6
Whisk once again until the pecans are well incorporated. Make a well in the middle, pour the melted margarine/butter. Set the bowl aside.

 

Step 7
Take the measuring jug, break the eggs in there. Add the yoghurt and whisk until well combined. Take set aside mixing bowl and pour the egg-yoghurt mixture.

 

Step 8
Using a wooden spoon, mix gently until just combined (do not overmix else it will lead to tough, dry-textured muffins.)

 

Step 9
The batter is now ready to be put into muffin tray.

 

Step 11
Spoon the batter three quarters of the way of each muffin hole. Bake in preheat oven for 20 min or until skewer comes out clean when inserted.

 

Step 12
When muffins are done, allow them to cool  down completely on the cooling rack before attempting to decorate if you so wish.

 

The perfect storm for the holiday season...
The perfect storm for the holiday season…

There you have it. So simple to make but the results are fantastic! Let me know how it goes down in your kitchen by leaving a comment below. Enjoy!