Blueberry Choc Muffins
125ml/4fl oz/½ cup sunflower oil
150g/5oz/scant ⅔ cup natural yogurt
2 medium eggs, beaten
1 tsp vanilla extract
250g/9oz/2½ cups self-raising (self-rising) flour
1 tsp baking powder
125g/4oz/½ cup caster (superfine) sugar
125g/4oz/1 cup blueberries
125g/4oz white chocolate, roughly chopped
1 Preheat the oven to 190°C/375°F/Gas 5. Put twelve paper muffin cases into a 12-hole muffin pan.
2 With a fork, mix the oil, yogurt, eggs and vanilla extract in a bowl. Put the flour, baking powder and sugar in a large bowl. Add the wet ingredients to the dry ones and fork together until just mixed – the briefer the mixing the lighter the muffins will be.
3 Add the blueberries and chocolate and stir briefly, then spoon the mixture into the paper cases.
4 Bake in the oven for 15–20 minutes until well risen and golden brown. Cool and freeze, or serve warm.