1 box NOMU MiniMakes Vanilla Cake Batter Mix
2 large eggs
80g unsalted butter, melted & cooled
1/4 cup plain yoghurt
Zest of 1 orange
2 tbsp fresh orange juice
60g fresh raspberries, cut into quarters
Preheat the oven to 170°C and line a standard muffin tin with 8 muffin cases.
Whisk the egg until foamy, then whisk in the melted butter, yoghurt, orange zest and juice until well combined. Add the cake mix and whisk to form a smooth batter. Fold most of the raspberries into the cake batter until evenly distributed.
Divide the batter evenly between the muffin liners and top with reserved raspberry pieces. Bake for 25-30 minutes or until cooked through when tested with a skewer.
Tip: Roughly chopping the raspberries helps to prevent them from sinking to the bottom of the muffins when baked.
1 box NOMU MiniMakes Vanilla Cake Batter Mix
2 large eggs
80g unsalted butter, melted & cooled
1/4 cup plain yoghurt
Zest of 1 orange
2 tbsp fresh orange juice
60g fresh raspberries, cut into quarters
Preheat the oven to 170°C and line a standard muffin tin with 8 muffin cases.
Whisk the egg until foamy, then whisk in the melted butter, yoghurt, orange zest and juice until well combined. Add the cake mix and whisk to form a smooth batter. Fold most of the raspberries into the cake batter until evenly distributed.
Divide the batter evenly between the muffin liners and top with reserved raspberry pieces. Bake for 25-30 minutes or until cooked through when tested with a skewer.
Tip: Roughly chopping the raspberries helps to prevent them from sinking to the bottom of the muffins when baked.
1 box NOMU MiniMakes Vanilla Cake Batter Mix
2 large eggs
80g unsalted butter, melted & cooled
1/4 cup plain yoghurt
Zest of 1 orange
2 tbsp fresh orange juice
60g fresh raspberries, cut into quarters
Preheat the oven to 170°C and line a standard muffin tin with 8 muffin cases.
Whisk the egg until foamy, then whisk in the melted butter, yoghurt, orange zest and juice until well combined. Add the cake mix and whisk to form a smooth batter. Fold most of the raspberries into the cake batter until evenly distributed.
Divide the batter evenly between the muffin liners and top with reserved raspberry pieces. Bake for 25-30 minutes or until cooked through when tested with a skewer.
Tip: Roughly chopping the raspberries helps to prevent them from sinking to the bottom of the muffins when baked.
1 box NOMU MiniMakes Vanilla Cake Batter Mix
2 large eggs
80g unsalted butter, melted & cooled
1/4 cup plain yoghurt
Zest of 1 orange
2 tbsp fresh orange juice
60g fresh raspberries, cut into quarters
Preheat the oven to 170°C and line a standard muffin tin with 8 muffin cases.
Whisk the egg until foamy, then whisk in the melted butter, yoghurt, orange zest and juice until well combined. Add the cake mix and whisk to form a smooth batter. Fold most of the raspberries into the cake batter until evenly distributed.
Divide the batter evenly between the muffin liners and top with reserved raspberry pieces. Bake for 25-30 minutes or until cooked through when tested with a skewer.
Tip: Roughly chopping the raspberries helps to prevent them from sinking to the bottom of the muffins when baked.
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