• 750ml cake flour (420g)
• 200ml castor sugar (170g)
• 6ml bicarbonate of soda
• 20ml baking powder
• 500g mixed berries, frozen or fresh
• 125ml white chocolate, roughly chopped (100g)
• Grated rind of 1 orange (optional)
• 420ml Clover Danone Vanilla Flavoured Yogi-Sip
• 160ml Clover Mooi River salted butter, melted (150g)
• 3 eggs
• 3 100ml toasted flaked almonds (60g)

1. Preheat oven to 190°C.
2. Sift the flour, sugar, bicarbonate of soda and baking powder together. Add the berries, chocolate and orange rind. Mix through.
3. Beat the Yogi-sip, eggs and butter together until mixed and gradually add to the dry ingredients until a moist dough. Do not over mix, dough can still be lumpy.
4. Spoon into the hollows of a greased 12 hole muffin pan. Sprinkle the nuts over and bake for 20 - 25 minutes or until a skewer comes out clean when inserted.
5. Allow to rest in pan for 5 minutes before turning out onto a wire rack. Sprinkle with icing sugar and serve warm.

Makes 12 - 18 muffins, depending on size.

Tip: Instead of greasing the muffin pan, fill the hollows with double layers of cup-cake holders.