Ingredients
- Wet ingredients
- 80 ml sunflower oil
- 3 eggs
- 100 g caster sugar
- 125 ml milk
- 70 g whipping cream
- 100 g plain yoghurt
- 1 tsp (5 ml) vanilla powder
- Dry ingredients
- 280 g plain flour (1 tbsp set aside for the fruit)
- 1.5 tbsp (about 22 ml) baking powder
- 1 pinch of salt
- Fruit
- 150 g blueberries, raspberries or small chopped strawberries
Method
- Heat the oven to 200°C (conventional, not fan) and line a 12-hole muffin tin with paper cases.
- Whisk the oil, eggs, sugar, milk, cream, yoghurt and vanilla together in a bowl.
- Set aside 1 tbsp of the flour. Sift in the rest with the baking powder and salt and fold with a spatula until no dry flour is left.
- Toss the fruit in the reserved flour and fold it gently into the batter.
- Divide the batter between the cases, filling each about three quarters full.
- Bake at 200°C for 5 minutes, then reduce the heat to 180°C and bake for another 15-18 minutes, until golden on top and a skewer inserted in the centre comes out clean.
- Leave the muffins in the tin for 5 minutes, then move them to a wire rack to cool a little.
Note: Do not skip coating the fruit in flour; it keeps the fruit from sinking to the bottom of the batter.
From Chef Fatma's notebook. Where the notebook listed only the ingredients, we wrote out the method for a home kitchen. Measures: 1 cup = 200 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml. Oven temperatures are for a conventional oven without a fan. If you have an allergy, please read the ingredients carefully.