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Butter and Egg-free Easy Yoghurt Muffins



Preheat the oven to 180C.
Put the yoghurt, sugar and vegetable oil in a bowl and mix well with a whisk.
Sift in the ingredients marked , and mix in a cutting motion with a rubber spatula until there are no flour streaks.
Pour the batter into muffin cups and add toppings of your choice.
Put them into the preheated oven and bake for 20 - 23 minutes at 180C.
These are blueberry muffins.
Yoghurt and blueberries go together really well.
Here they are topped with homemade marmalade.
You can use this recipe to use up leftover jam.
Here is a banana slice topped version.
They are also nice with 1 cm banana slices mixed into the batter.