JENELLE’S BERRY & LEMON YOGHURT MUFFINS

As the cool weather sets in for another crisp Canberra winter I often find myself retreating to the kitchen to turn on oven and whip up a batch of these delicious muffins.  They are the perfect yummy snack to have on hand and will fill your home with their glorious scent – the touch of lemon reminding me of the sun-kissed warm weather that will revisit later in the year.
 
While whole-wheat flour has been used, a gluten free alternative will work just fine if you are so inclined.
 
(Makes 12)
 
WHAT YOU NEED:
 
1 ¾ cups wholemeal self-raising flour
2 TBS psyllium husk
1/3 cup caster sugar
1 TBS honey
¼ cup traditional rolled oats
1 TSP baking powder
1 ¼ cups low fat Greek-style yoghurt
2 eggs
1/3 cup extra virgin olive oil
Finely grated zest of 1 lemon
1 cup berries (any) – fresh or frozen
 
WHAT YOU DO:
 

1. Preheat the oven to 180C and line a 12-cup muffin tray with paper cups.
2. Combine all wet ingredients (eggs, yoghurt, honey, lemon zest and oil) in a bowl.
3. In a separate bowl, combine flour, oats, psyllium husk, sugar and baking powder.
4. Make a small well in the centre and mix through the wet ingredients until well combined.
5. Gently fold through the berries and divide the batter among the paper cups.
6. Bake for around 25-30 minutes or until a skewer inserted into the centre comes out clean.
7. Transfer to a wire rack to cool before serving.