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Summer Muffins with Yoghurt Sauce

45 mins
Baking
Breakfast

Preparation

Nutritional values per serving

294
kj
70
kcal
10
carbohydrates g
2
fat g
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Ingredients for 24 servings

150 g Raspberries
250 g Plain white flour
7 tbsp Hermesetas Granulated
1 1 / 2 tsp Baking powder
2 Pinches of salt
1 Egg
Grated rind of ½ orange
50 g Melted butter
250 ml Skimmed milk
150 g Raspberries 250 g Plain white flour 7 tbsp Hermesetas Granulated 1 1 / 2 tsp Baking powder 2 Pinches of salt 1 Egg Grated rind of ½ orange 50 g Melted butter 250 ml Skimmed milk

Sauce:

2 Cups Unflavoured, low fat yoghurt
Grated lemon rind
2 tbsp Lime juice
4 tbsp Hermesetas Granulated
100 g Raspberries
2 Cups Unflavoured, low fat yoghurt Grated lemon rind 2 tbsp Lime juice 4 tbsp Hermesetas Granulated 100 g Raspberries

Products used

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