INGREDIENTS
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 Vanilla Flavoured Drinking Yoghurt
160 ml (150 g) Clover Mooi River Butter, melted
3 eggs
100 ml (60 g) toasted flaked almonds
Method
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.
TIP
Instead of greasing the muffin pan, fill the hollows with double layers of cupcake holders.
CLOVER INGREDIENTS USED IN THIS RECIPE
