Serves / Makes

Cooking Time:

< 30 min

Cooking Style:



500 ml cake flour
10 ml baking powder
2.5 ml bicarbonate of soda
160 ml castor sugar
A pinch of salt
2 large eggs
250 ml LANCEWOOD® Double Cream Mixed Berries, Vanilla or Coconut Yoghurt
90 ml butter, melted
250 ml fruit of your choice, chopped – strawberries, blueberries or raspberries


Preheat the oven to 180°C and line a muffin pan with muffin cases.

Using a large mixing bowl, add the flour, baking powder, bicarbonate of soda, sugar and salt together and mix through.

Beat the eggs, yoghurt and butter together.

Add the flour mixture to the fruit mixture and mix until just combined.

Spoon into the muffin cases and bake for 15 – 20 minutes or until a skewer inserted comes out clean.

Enjoy as an afternoon snack or as a delicious lunchbox treat for you and the kids! These muffins are also great for freezing.

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Double Cream Coconut Yoghurt

Double Cream Coconut Yoghurt

Double Cream Mixed Berries Yoghurt

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Double Cream Vanilla Yoghurt

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