Claire's Raspberry Muffins

Name: Claire's Raspberry Muffins
Ingredients: 2 cups plain flour; 1 cup caster sugar; 2½ tsp baking powder; ½ tsp fine salt; 180 ml Arla® Skyr Natural yogurt; 2 tbsp Fresh lemon juice; 180 ml vegetable oil; 2 Large eggs; 2 tsp vanilla essence; 2 tbsp Fresh lemon zest; 1 Cup of fresh raspberry; 25 g Melted butter; 40 g plain flour; 40 g granulated sugar; Zest of 1 large lemons; handful of oats

Follow these simple steps to make these delicious light and fluffy raspberry muffins. The perfect way to start your day - with a dollop of Arla Skyr high protein, low fat yogurt!

https://www.arlafoods.co.uk/recipes/skyr-raspberry-muffins/

Instructions

Step 1

Preheat oven to 220°c and line a muffin pan with 12 muffin cases.

Step 2

To make the crumb, take the melted butter, oats, sugar and zest of a lemon, mix together and set aside for later.

Step 3

In a bowl whisk together the flour, sugar, baking powder, and salt

Step 4

In a separate bowl whisk together the yogurt, lemon juice, oil, eggs, vanilla and zest until combined.

Step 5

Fold the dry ingredients into the wet with a spatula and mix until just combined (don’t over mix).

Step 6

Gently mix the raspberries into the batter until they are evenly through the batter.

Step 7

Divide the batter equally between the 12 cases and sprinkle the crumb on the top of each one.

Step 8

Bake the muffins for 9 minutes at 220°c then reduce the heat to 180c for 25 minutes.

Step 9

Let the muffins sit in the pan for 10 minutes then move them to a wire rack to finish cooling.

Enjoy!

Ingredients

Plain flour	2 cups
Caster sugar	1 cup
Baking powder	2½ tsp
Fine salt	½ tsp
Arla® Skyr Natural yogurt	180 ml
Fresh lemon juice	2 tbsp
Vegetable oil	180 ml
Large eggs	2
Vanilla essence	2 tsp
Fresh lemon zest	2 tbsp
Cup of fresh raspberry	1

Crumb top

Melted butter	25 g
Plain flour	40 g
Granulated sugar	40 g
Zest of 1 large lemons
Of oats	handful

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