Ingredients:
200g plain flour
100g wholemeal flour
1 tablespoon of baking powder
½ teaspoon of bicarbonate of soda
100g brown sugar (heaped)
2 eggs, lightly beaten
150ml of oil
200g Greek yoghurt
60ml of milk
50g blueberries
50g prunes, chopped
50g walnuts, broken up into chunks
2 ripe bananas
Method:
Preheat the oven to 190°C/375°F.
Combine the flours, baking powder, soda and sugar in a large bowl.
Combine the eggs, oil, yoghurt, and milk in another bowl or jug.
Add the wet ingredients to the dry and stir until combined, fold in the fruit and nuts.
Add a tiny bit more milk if the mixture still seems too thick.
(The consistency of the batter can vary depending on which brand of yoghurt you use).
You want the batter to be a soft dropping consistency.
Spoon the batter into muffin cases and place in muffin pans (you can fill almost to the top).
Sprinkle a little extra sugar (white or brown) over the top of the muffins, if you like, then bake for 17 to 20 minutes or until risen and golden.
To check your muffins are cooked, place a skewer into the middle and remove, the skewer will be clear.
Cool on a wire rack, then store in an airtight container.
