The Recipe

This is a great one to make with your children – you simply use the Yeogurt pot to measure out the ingredients.

If you want, you could give the muffins an extra fruit hit with chopped dried apricots – and Raspberry Yeogurt works particularly well with some white chocolate drops in the mixture.

Ingredients
Method
  • 1 pot of our Fruity Favourites Yeogurts
  • 1 pot of vegetable oil
  • 1 pot of caster sugar
  • 1 pot of whisked egg (roughly 2 large or 3 normal eggs)
  • 3 pots of self-raising flour
  1. Preheat the oven to 170C/gas mark 3-4.
  2. Choose which Fruity Favourite (or other) Yeogurt you want to use, then empty the contents into a mixing bowl.
  3. Measure out the vegetable oil, egg, sugar and flour in the same Yeogurt pot, and mix it all together until well combined.
  4. Pop a tablespoon of the mixture into each of the 12 paper muffin cases, filling them three-quarters of the way up.
  5. Bake for around 20-25 minutes, then leave to cool before eating.
Recipe by
Yeo Valley ,
Serves
12
Total Time
45 minutes