Summer Muffins with Yoghurt Sauce
PREPARATION:
Place berries in a bowl, dust with about 15 g flour and mix carefully. Combine the remaining flour, Hermesetas Granulated, baking powder and salt. Add egg, orange rind, melted butter and milk, and beat together to obtain a thick batter. Finally fold in the berries. Grease muffin tins with butter, and fill each with 1 tbsp of the batter, i.e. 2/3 full. Bake at 180ºC in a preheated oven for about 15 minutes. Leave to cool. Mix together yoghurt, a little lime rind, lime juice, and Hermesetas Granulated. To serve: Top each muffin with 2 tsp of the sauce and garnish with raspberries.
Tip:
Bake muffins a couple of hours ahead (but not the day before!). They taste particularly good when freshly reheated.
General information
Ingredients
Raspberries
150 g
Plain white flour
250 g
Hermesetas Granulated
7 tbsp
Baking powder
1 1 / 2 tsp
Pinches of salt
2
Egg
1
Grated rind of ½ orange
Melted butter
50 g
Skimmed milk
250 ml
Sauce:
Unflavoured, low fat yoghurt
2 Cups
Grated lemon rind
Lime juice
2 tbsp
Hermesetas Granulated
4 tbsp
Raspberries
100 g
Nutritional information
Recipe:
Portion:
kJ
7061
294
kcal
1687
70
Carbohydrates g
236
10
Fat g
58
2
