Wednesday, September 28, 2016

Wednesday Bake: Raspberry Yogurt Muffins

Today's recipe is a breakfast staple in our household. A few years ago I started cooking family breakfasts on school mornings, as the alternative was everyone eating at different times and me not even being aware of when children were leaving the house. Now we all sit down at 7:45 to a (somewhat) cooked breakfast, such as this one:

We have a chance to chat, go over our days, and hopefully pray. This has been a great step forward in family life, however it has required me to amass a few more breakfast recipes! And so I discovered this one, which we have about once a week.


120g flour
100g cornmeal/polenta
100g caster sugar (I use golden caster)
2 tsp baking powder
225g vanilla yogurt
4 tbsp butter, melted
1 egg
1 cup frozen raspberries

The Method:

Mix the dry ingredients. In a separate bowl or jug mix the wet ingredients, and add to the dry. Stir until moistened/mixed and then add berries. Put into a greased muffin tin (or use paper muffin cups) and bake at 180 for 12-15 minutes. Enjoy!

Really, this recipe is so easy--it takes me about 5-10 minutes to whip up, and I can pop them in the oven and have a quick shower while they're baking! I wasn't sure about the cornmeal and yogurt when I first made them, but actually those ingredients help to make the muffins moist and delicious!


  1. Family meal time is so important. I think more people should take the time as it brings us closer together. I like your recipe, looks great.

  2. Thanks Tina! I made them this morning--very yummy!