1 cup natural yoghurt
100ml canola oil
2 tsp vanilla extract
Put the above in a bowl and whisk to combine.
2 1/4 cups plain flour, sifted
2 heaped teaspoons baking powder, sifted
3/4 cup soft brown sugar
1 1/2 cups frozen mulberries
Mix together so the berries are lightly coated.
Add the wet mix and carefully fold together. Spoon into muffin tins and top each with a good sprinkling of raw sugar. Bake in a moderate oven for about 25 minutes.
This recipe makes about 12 and is perfect for the mulberries I picked last year. Might need to try it with some white chocolate next time!
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