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Recipe: Yogurt and Spice Muffins

These little beauties were an absolute cinch to make – you could get the kids to join in or even let the husband take over (wink). I embellished them with some ground flaxseed that I had in the fridge to up the healthiness stakes, plus I added roasted pumpkin and sunflower seeds (these gave a satisfying bite) and the zest of an orange for a fresh finish.



(Makes 12)

• 140g wholemeal flour

• 140g plain flour

• 1 tbsp baking powder

• ½ tsp bicarbonate of soda

• 4 tsp mixed spice

• 115g caster sugar

• 100g mixed dried fruit

• 2 eggs

• 250ml low-fat natural yoghurt

• 6 tbsp sunflower oil


1.Line a 12-hole muffin pan with 12 paper cases. Sift together both types of flour, the baking powder, baking soda and mixed spice into a large bowl, adding any bran left in the sieve. Stir in the sugar and dried fruit.
2.Place the eggs in a large jug or bowl and beat lightly, then beat in the yogurt and oil. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not over mix. Spoon the mixture into the paper cases.
3.Bake in a preheated oven, 200°C / 400°F / Gas Nark 6, for 20 minutes, or until well risen, golden brown and firm to the touch. Leave to cool in the tin for 5 minutes, then serve warm or transfer to a wire rack to cool completely.