Wholemeal raspberry and walnut muffins

  • 1 cup wholemeal flour
  • 1/2 cup plain flour
  • 3 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 cup rolled oats
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 2 eggs
  • 250ml (1 cup) natural yoghurt
  • 125ml (1/2 cup ) vegetable oil
  • 1 cup raspberries (or other chopped fruit)
  • 1/2 cup walnuts, roughly chopped


  1. Preheat oven to 180°C conventional (160°C fan-forced) and line a 12-hole muffin tin with paper cases.
  2. Sift together the dry ingredients and whisk together the wet.
  3. Gently fold together until just combined (try not to stir too much as this can make the muffins quite heavy in texture).
  4. Fold through the raspberries and walnuts.
  5. Spoon into muffin tins and bake for 20 minutes or until golden.
  6. Leave to cool on a wire rack then store in an airtight container for a day or two. Or you can wrap each one in plastic and freeze individually.

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