Week 3 Baking - Raspberry Yoghurt Muffins and Banana Loaf

These raspberry yoghurt muffins are one of my absolute favourite recipes.  You can change the fruit quite easily and I've used things such as fresh plums or nectarines as an alternative when they're in season.  They are very moist and keep well for a couple of days (provided you don't have too many hungry teens about who scoff them up before you know it!)

I generally keep a one litre tub of Greek Yoghurt at the ready in the fridge as I love adding it to baking or using it as a healthy alternative to sour cream.  It's really great to use in wraps too.  And due to my husband's Greek heritage, he loves eating it with honey for breakfast.

The banana loaf is a great way to use up your old brown bananas.  The browner the better in my opinion.  In fact, once the bananas go really black (prior to mould forming!) I pop them in the freezer and then take them out and let them defrost for about two hours before I bake.  The skins are great for worm composts or simply scattering around your vege garden.

I'm a bit partial to having a slice spread with a little butter.  Nothing better than having a slice of this with a cup of tea!

Banana Loaf

RASPBERRY YOGHURT MUFFINS

INGREDIENTS
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 cup sugar
2 eggs
1/2 cup canola oil
1 cup Greek yoghurt
1 cup frozen raspberries (or 6 medium fresh plums or nectarines...)

METHOD

1. Preheat oven to 180°C and line a muffin tray with muffin cases.
2. Sift flour, baking powder and baking soda in a large mixing bowl.  Mix in sugar.
3. Whisk eggs, oil and yoghurt in a separate bowl until smooth.
4. If using fresh fruit, wash and dice.
5. Add yoghurt mixture to dry ingredients and slowly stir until just combined.
6. Gently add fruit and then place into muffin cases.
7. Bake for approximately 15 - 20 minutes until golden. Prick with a skewer to test that muffins are baked right through.

BANANA LOAF

INGREDIENTS
1 1/4 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup sugar
2 eggs
1/4 cup milk
75g butter, melted
1 cup banana, mashed
cooking spray


METHOD

1. Preheat oven to 180°C.
2. Sift flour, baking powder, baking soda and salt into a bowl.  Mix in sugar.
3. Beat eggs in a separate bowl.  Stir in milk, butter and banana.
4. Mix egg mixture quickly into dry ingredients until just combined.
5. Spray a loaf tin with cooking spray and spoon mixture into tin.
6. Bake for 45 - 55 minutes and leave in tin for 10 minutes before turning out onto a wire rack to cool.
7. Store in a lined tin and slice as required so loaf doesn't dry out.