Plum and vanilla yoghurt muffins

Using yoghurt in muffins keeps them super moist and delicious. The two varieties in these plum and vanilla yoghurt muffins add colour and dual flavour hits of one of my favourite stone fruit.

Makes: 12 muffins    |    Cooking time: 25 minutes     |    Cooking difficulty: Easy

What you need

250gm SR Flour

100gm Caster sugar

50gm Brown sugar

200ml Organic vanilla yoghurt

60gm Pepesaya butter, melted then cooled

1 Egg, lightly whisked

100gm Angelina and Blood Plums – stones removed



Pre heat your over to 180°C and line a ½ cup capacity muffin tin with paper cases.

Mix all the dry ingredients in a large bowl

Mix all the wet ingredients in a smaller bowl, then add to the dry mixture combining well

Slice the plums into wedges, keep 12 slices aside then stir the rest into the muffin mixture

Fill the muffin cases equally and press a slice of plum on top of each.

Bake in the oven for 10 – 15 minutes. Exactly how long will depend on your oven.

Remove and allow to cool.


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