Hermes Sweeteners LTD, www.hermesetas.com
Summer Muffins with Yoghurt Sauce
Ingredients
Makes approx. 24 muffins of about 6 cm Ø
24 Muffins
Muffins:
150 g raspberries
250 g plain white flour
7 tbsp Granulated Hermesetas
½ envelope (1 ½ tsp) baking powder
2 pinches of salt
1 egg
Grated rind of ½ orange
50 g melted butter
2.5 dl skimmed milk
Sauce:
2 cups unflavoured, low fat yoghurt
Grated lemon rind
2 tbsp lime juice
4 tbsp Granulated Hermesetas
100 g raspberries
Preparation
Place berries in a bowl, dust with about 15 g flour and mix carefully. Combine the remaining flour, Hermesetas, baking powder and salt. Add egg, orange rind, melted butter and milk, and beat together to obtain a thick batter. Finally fold in the berries.
Grease muffin tins with butter, and fill each with 1 tbsp of the batter, i.e. 2/3 full.
Bake at 180ºC in a preheated oven for about 15 minutes. Leave to cool. Mix together yoghurt, a little lime rind, lime juice, and Hermesetas. To serve: Top each muffin with 2 tsp of the sauce and garnish with raspberries.
Tip: Bake muffins a couple of hours ahead (but not the day before!). They taste particularly good when freshly reheated.
