Yoghurt muffin with fruit spread filling

Delicious, moist muffins with a fruity, low-fructose filling!  Kitchen fun without regret!

Prep Time: about 20 min.
Baking Time: 25-30 min.
Difficulty: easy
Yield: 12 muffins

Ingredients:

Directions:

  1. Preheat the oven to 175°C (top and bottom heat).
  2. In a large bowl, combine the eggs, organic corn sugar, oil, yogurt and salt. Mix until creamy.
  3. Combine the flour and baking powder and add them into the yogurt mixture.
  4. Line a muffin tin with paper cups.  Distribute half of the batter between the cups.  Add a dollop of the raspberry spread to each cup and cover with the remaining batter.
  5. Bake the muffins for 25-30 minutes on the middle rack.

Tip: These muffins taste great with whipped cream. Whip together 100ml cream (lactose free if necessary), 1/2 package cream stabilizer, and one tablespoon organic corn sugar from Frusano until they form stiff peaks.  Fill a pastry bag with the mixture and pipe it onto the muffins.