Ingredients
2 cups of Vetta Smart Protein Plain Flour
1/2 teaspoon baking powder
2 teaspoons baking soda
3/4 cup milk of your choice
2 eggs, whisked
1 cup Greek yoghurt
1 teaspoon vanilla extract
1/2 cup extra virgin olive oil
2 punnets fresh raspberries
Method
Preheat your oven to 180 degrees fan forced and grease a 12 cup muffin tray or fill with muffin liners.
In a medium bowl combine the wet ingredients until mixed; milk, Greek yoghurt, eggs, vanilla extract and extra virgin olive oil.
In another medium bowl, combine the dry ingredients until mixed; Vetta SMART Protein Plain Flour, baking powder and baking soda.
Fold the wet ingredients into the dry ingredients and stir until just combined. Add 3/4 of the fresh raspberries and fold through until just combined.
Pour the batter into your muffin tray and top with the remaining fresh raspberries (about 2-3 per muffin).
Bake for 17-20 minutes or until cooked through and slightly golden in colour. Allow the muffins to cool for 5 minutes and then enjoy!
Recipe and photography by @bodylovenutrition_
Nutrition Information
Per serve (one serve = one muffin)
Energy: 1095kJ
Protein: 8.7g
Fat: 11.9g
Sat Fat: 2.4g
Carbs: 27.4g
Sugars: 14.6g
Fibre: 3.47g
Sodium: 60mg