Summer Muffins with Yoghurt Sauce
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.
Bake muffins a couple of hours ahead (but not the day before!). They taste particularly good when freshly reheated.