Raspberry Choc Chip Muffins with Yoghurt & Olive Oil

This is my super quick, super easy, 1 bowl required, light and fluffy muffin recipe.  Always my go-to for a Monday morning when I suddenly realise I haven’t got anything to put in the kid’s lunchboxes for morning tea-time!  Fillings can be whatever you want……I’ve used raspberries and dark choc chip here, however, apple & cinnamon work perfectly, as do blueberries and white choc chip.  Be adventurous and make them your own.  

Mel xoxo

Raspberry Choc Chip Muffins with Yoghurt & Olive Oil

makes 12

Ingredients

2 cups spelt flour 

2 tsp baking powder

3/4 cup caster sugar

1 cup plain full fat yoghurt

2 eggs, room temperature

1/2 cup olive oil (mild flavoured)

zest of 1 lemon

1 cup frozen raspberries

3/4 cup dark chocolate chips

Method

Preheat oven to 180C and grease a 12 x 1/2 cup capacity non-stick muffin tin.

In a large mixing bowl, place the sugar, yoghurt, eggs, olive oil and lemon zest and whisk together until smooth.  Sift over the flour and baking powder and mix until smooth.  Fold through the raspberries and choc chips.

Spoon the mixture into the muffin tins.  Bake for 25 minutes or until they spring back when pressed in the centre.  

Told you it was easy ;)