FANCY a raspberry muffin with your morning coffee?

(Makes 12 muffins)

200g plain flour

1/2tsp salt

1 1/2tsp baking powder

75g porridge oats

1 x 125g tub St Helen's Farm Strawberry or Natural Goatsmilk Yoghurt

1tsp bicarbonate of soda

1 egg, lightly beaten

125g light muscovado sugar

120ml St Helen's Farm Goats Milk

75g St Helen's Farm Goats Butter, melted and cooled

75g frozen or fresh raspberries

To Decorate:

50g icing sugar

Method

Pre-heat oven to 200C, 400F, Gas Mark 6. Put 12 paper muffin cases into a muffin tin. Sift together the flour, salt and baking powder and set to one side. Just before baking, mix together the porridge oats, yoghurt and bicarbonate of soda. Stand for 1 minute, then stir in the egg, sugar, goats milk and melted butter.

Pour the wet ingredients into the flour mixture and stir lightly until just combined, adding the raspberries and stirring them through gently. The mixture will be quite lumpy, though there should be no dry flour visible.

Spoon the mixture into the muffin cases and bake for approximately 20 minutes, or until tops spring back when touched lightly. Cool on a wire rack. Make the icing by blending the icing sugar with a little cold water. Drizzle over the muffins and allow to set.

Cook's Tip: The secret of successful muffins is to avoid over mixing when you add the wet ingredients to the dry ones.