Lunchbox Muffins

Makes 12

50g butter (or sunflower oil)

300g self-raising flour

2tsp baking powder

80g caster sugar

2 eggs

110ml natural yoghurt

110ml milk

A few drops of vanilla extract

2 big handfuls of berries (e.g. blueberries or raspberries)

Preheat the oven to 200C, and line a 12-holed muffin tin with paper cases. Melt the butter and cool slightly. Sift flour and baking powder in a large bowl. Add sugar to the flour.

In a bowl, whisk the eggs with a fork, add the yoghurt, milk, vanilla extract and melted butter. Gently mix everything together in the large bowl. Don’t over mix or your muffins won’t be light.

Quickly fold in the fruit, and then spoon mixture into cases.

Bake for 25-30 minutes or until well-risen and golden brown. Take the muffins out of the tin and leave to cool.