Raspberry Muffins

Ingredients:

2 1/4 cup plain flour

1 tbsp baking powder

1/2 tsp baking soda

pinch of salt

1/2-3/4 cup caster sugar

2 eggs

250 ml yogurt

85 gm butter, melted and cooled

1 tsp vanilla essence

150 gm frozen raspberries

Preparation:

1. Preheat the oven to 180 degree celcius. Grease a 12- hole muffin tin with baking spray or line the muffin tin with paper liners.
2. Sift the plain flour, baking powder, baking soda and salt together into a large bowl. Stir in the sugar.
3. In another mixing bowl, lightly beat the eggs and then beat in the yogurt, melted butter and vanilla essence.
4. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients.
5. Then add the raspberries and stir gently with a spatula until just combined. Do not over mix.
6. Spoon the batter into the prepared muffin tin and bake in the preheated oven for about 20 minutes; until well risen, golden brown and firm to touch.
7. Remove from oven and transfer the muffins to a wire rack to cool completely and then serve..