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Mixed berry breakfast muffins

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Ingredients

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100g dairy-free butter
2 large free-range eggs
300ml natural yoghurt (0% fat)
1/2 tsp vanilla extract
250g plain flour
50g ground almonds
1 lemon, zested
100g golden caster sugar
2 tsp baking powder
200g mixed berries (raspberries, blackberries, tayberries and redcurrants)
TO SEVRE
Icing sugar, for dusting

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Mixed berry breakfast muffins

These are the ultimate fridge-raider muffins. I used a combination of blackberries, raspberries, tayberries and redcurrants which were past their best, but you can easily substitute for fresh or frozen berries. The natural yoghurt is my secret ingredient and helps to keep the muffins moist while also adding calcium and added protein.

Features:
    Cuisine:
    • 30 Mins
    • Serves 12
    • Easy

    Ingredients

    • TO SEVRE

    Directions

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    1. Line a muffin tin with 12 paper cases.

    2. Melt the butter in a saucepan and leave to cool slightly. Crack the eggs into a bowl and pour in the yoghurt and vanilla extract. Lightly whisk until combined; set aside.

    3. In a separate bowl, mix together the plain flour, ground almonds, lemon zest, golden caster sugar, baking powder and a large pinch of salt. Fold in the wet ingredients, being careful not to overmix, and stir in the mixed berries.

    4. Fill each muffin case three quarters of the way up with the mixture, making sure each one has an even spread of mixed berries. Place in a preheated oven at 160C and bake for 25-27 minutes or until golden and a skewer inserted into the centre comes out clean.

    5. Cool the muffins in the tin for 10 minutes before removing and placing on a wire rack. Dust with icing sugar before serving.

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