Step 1

Blitz your raspberries in a food processor then sieve very well to get all the raspberry puree and none of the pips.

Step 2

Whisk the flour, baking powder and sugar together.

Step 3

Whisk the eggs, oil and yogurt together.

Step 4

Mix the wet into the dry ingredients and stir until just combined - never over work muffin batter or it will go tough on you.  A few dots of flour are acceptable.

Step 5

Pour over your raspberry puree on top of the lumpy batter and with a large spatula, fold it in only ONCE then stop!  Over mixing will lose the ripple - I prefer to oil an ice cream scoop and ensure I take a little puree and a little batter with each scoop.

Step 6

Dollop the batter into muffin cases or baking cups (see post for details on the cups).  The batter rises very well so only fill the cases half full if you plan on frosting them or you will end up with muffin tops.  For your bog standard muffin shape, fill each case to ¾ full.

Step 7

Bake at 160°C for 20-25 minutes.

Step 8

Cool on a rack briefly before eating.  They do keep very well for upto 5 days but are almost best within 24 hours. Enjoy!