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Almond and berry muffins

Almond and berry muffins recipe

almond and berry muffins




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

    Preheat oven to 190°C.

    Sift the flour, sugar, bicarbonate of soda and baking powder together.

    Add the berries, chocolate and orange rind. Mix through.

    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.

    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.

    Allow to rest in pan for 5 minutes before turning out onto a wire rack.

    Sprinkle with icing sugar and serve warm.