King Island Dairy Yoghurt and Raspberry Muffins

Ingredients:

• 125g unsalted butter, softened
• 200g castor sugar
• vanilla
• 2 eggs, lightly beaten
• 120g King Island Creamy Indulgent Yoghurt
• 250g self raising flour
• 130g raspberries, fresh or frozen

Method:

• 1. Cream the butter, sugar and vanilla.
• 2. Blend the eggs and yoghurt together and gradually add to butter and sugar, beating well after each addition.
• 3. Fold in the flour.
• 4. Stir the raspberries through, trying not to crush them too much.
• 5. Place 10 -12 patty pans into a muffin tin and spoon the mixture into the cases, making sure the cases are quite full.
• 6. Bake at 180C for approx 20-25 minutes.