Make Bill Granger’s berry yogurt muffins. They freeze brilliantly and are perfect for the kids’ lunchboxes – or even yours!
- 185g(6½ oz) self-raising flour
- 150g (5½ oz) wholemeal self-raising flour
- 1tsp ground cinnamon
- 155g (5½ oz) firmly packed soft brown sugar
- 250ml (9 fl oz) buttermilk
- 125ml (4 fl oz) low-fat natural yogurt
- 2 eggs, lightly beaten
- 2tbsp vegetable oil
- 440g (15oz) chopped mixed berries (Bill likes strawberries and raspberries)
Preheat the oven to 180°C (350°F, gas mark 4). Line a 12-hole, 125ml (4 fl oz) capacity muffin tin with paper cases.
Sift the two flours and cinnamon together into a large bowl. Stir in the sugar and then make a well in the centre. Pour the buttermilk, yogurt, eggs and oil into a large bowl and whisk with a fork until just combined.
Pour into the well in the dry ingredients and stir with a wooden spoon until just combined. Add the berries and stir until just combined (do not over-mix or your muffins will be tough).
Spoon into the muffin tin and bake for 20 mins, or until golden.
Top tip for making Bill Granger’s berry yogurt muffins
Top tip: Don't over-mix the batter as it over-develops the gluten and makes it stringy. The batter should still be lumpy with bits of flour - don't worry, they'll disappear during baking.