Ever wondered why some Muffins are dry and others are super moist. The secret is using Queensland Yoghurt Natural Yoghurt in the mix. Serve these Muffins warm with cream or cool straight out of the wrapper and they are super moist, super delicious and super easy to make.
375g Self Raising Flour
165g Golden Caster Sugar (normal caster sugar will suffice)
1 Teaspoon Baking Powder
1 Cup Shredded Coconut
1 Cup White Chocolate Melts roughly chopped
80g Chopped Pistachio Nuts
1 Large Egg
200g Tub of Queensland Yoghurt Natural Yoghurt
1 Cup Vegetable Oil
2 Cups of Frozen Raspberries
Pre heat oven to 160 celsius
Sift Flour, Caster Sugar and Baking Powder into a large bowl. Add Coconut, chopped Chocolate and chopped Pistachio nuts and mix well.
In a separate bowl add the tub of Queensland Yoghurt Natural Yoghurt, Egg and Vegetable Oil and whisk until mixed and creamy (dont panic if it starts to separate a little)
Add Yoghurt mixture into the flour mixture and mix with a wooden spoon until all dry ingredients are combined. Add the raspberries and fold into mixture until they are well distributed throughout the batter.
Divide evenly into 12 Muffin tin tray prepared with paper Muffin cases.
Bake for 35 minutes or until muffins lightly spring back and are golden brown.
Enjoy either warm with cream or cool just by themselves. We guarantee you will never use another muffin recipe again!