making mango & raspberry crumble muffins

May 1, 2014 at 8:03 pm 1 comment

9-10-13 Rachel's muffin 4BWho ever would have thought a tub of fruit yoghurt could be put to such fine use. Nearly a whole tub, explains the yummy moistness of these beauties. I made these muffins for the first time when writing this review for Rachel’s Organic Yoghurt. Talking about such naughty sugary snacks in the same breath as an ”hooray for sugar free baby yoghurts” didn’t seem right. Wanting to make something delicious, and yes a little bit naughty, for my friends birthday was all the excuse I needed to revisit this mix.
The crumble topping is pure genius!

What you’ll need to (makes 12 muffins)

75g plain flour, 65g unsalted butter, 50g caster sugar for the crumble topping.
360g plain flour
370g caster sugar
1tsp salt
1 1⁄2tsp baking powder
1⁄2tsp bicarbonate of soda
380g Rachel’s low fat mango yogurt
2 eggs
Vanilla extract
70g unsalted butter, melted
250g raspberries
9-10-13 Rachel's muffins_batter and raspberries 4B

how to make mango and raspberry crumble muffins

1. Pre-heat oven to 170°C/325°F/Gas 3. Line a 12 hole muffin tray with cases

2. Begin by making the crumble; rub in the fat until the mixture resembles breadcrumbs, place to one side

3. To make the muffins place flour, sugar, salt, baking powder and bicarbonate of soda into a bowl and ideally using a food mixer, mix ingredients together

4. Add the yogurt, eggs and vanilla extract to the flour mixture and beat until smooth

5. Add the melted butter and whisk well to incorporate and ensure the batter is smooth and even

6. Finally fold in the raspberries gently to disperse

7. Spoon the mixture into the cases, filling them almost to the top before generously sprinkling the muffins with the crumble mixture

8. Bake for 20 – 25 minutes until the muffins are golden brown and bounce back when pressed. Leave to cool in the tin slightly before removing onto a cooling rack
9-10-13 Rachel's muffins_crumble top 4B

I’ve baked with plain yoghurt before but wouldn’t have thought to use fruit yoghurt. Rachel’s Organic have a whole heap of fine recipe suggestions on their website. If you needed any more persuading about the virtues of this particular flavour from their low fat range Rachel’s describe it as ”a sumptuous sunshine yogurt, a blissful combination of the world’s finest and juiciest organic mangos infused with its signature smooth, thick textured yogurt, to create a beautiful saffron-coloured flavour laced with succulent mango pieces”.

Disclosure:  I received a free sample of Rachel’s Organic Yoghurt for the purposes of this review.  I was not required to write a positive review and all opinions are my own.

Entry filed under: Uncategorized.

wordless wednesday (a curly) wordless wednesday

1 Comment Add your own

  • 1. Peggy Murray  |  May 5, 2014 at 7:41 pm

    I have never baked with Yogurt before but will definitely give it a go, they look yummy!


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Welcome to my blog about growing and cooking allotment veg since 2009 and growing sweet boys since 2012. Take a walk with us through our life in Gloucester with a boy, a baby and 3 cats.

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