Yogurt Fruit Muffins

Ingredients

• 100 g fresh raspberries
• 100 g blueberries
• flour (for dusting)
• 250 g flour
• 2 tsp Baking powder
• 60 g Butter
• 1 egg
• 3 tbsp honey
• 120 g yogurt
• 100 g Sour cream
• 70 g mixed dried fruit (e.g., cranberries, plums, figs)

Instructions

1. 1.

   Preheat the oven to 180°C fan. Rinse, wash and pat dry the raspberries and blueberries. Dust with flour and gently tap off excess.

2. 2.

   Place 12 paper cups into a muffin tin.

3. 3.

   Mix the flour with baking powder. Melt the butter and let it cool slightly so it remains liquid. Whisk together the egg, honey, yogurt, and sour cream; fold in the melted butter.

4. 4.

   Add the dry flour mixture and dried fruit to the wet ingredients, then gently fold in the berries until well combined. Pour batter into the cups.

5. 5.

   Bake in the preheated oven for 25-30 minutes until golden brown. Let muffins rest in the tin for 5 minutes before removing and cooling.