Pistachio and Raspberry Muffins

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Ingredients 280g whole wheat flour 120g organic white flour 1 tablespoon baking powder ½ teaspoon bicarbonate of soda 300g plain Greek yogurt 160g runny honey 2 eggs 115g oil – I used olive oil however coconut oil can be used 190g fresh raspberries 35g roughly chopped pistachios pinch of salt ½ teaspoon vanilla bean paste

Method Preheat the oven to 200 Celsius and line a 12 muffin tray with muffin cases. Using an electric mixer, whisk the eggs together, then add the honey and vanilla and whisk. Lastly, add the oil and mix well. If you are using coconut oil, melt it first before mixing in. In a separate bowl, mix together the flours, baking soda, bicarbonate of soda and salt. Pour the egg, oil, vanilla and honey mixture into the dry bowl and fold with a wooden spoon. Gently mix in the yogurt and raspberries and mix well using a wooden spoon. Lastly, sprinkle the chopped pistachios over the top of each muffin. Scoop the mixture into the muffin cases and bake for 10 mins. After 10 mins, reduce the heat to 185. Celsius and bake for a further 10-15 mins or until the tops are golden brown and a skewer comes out clean when poked into the muffin.

bon appetit