Recipes

Raspberry & Pistachio Pancake Muffins

Ingredients

  •  1 Egg 
  •  160g Pot of Müllerlight
  •  140ml Milk 
  •  1 tsp Honey 
  •  1 tsp Vanilla Extract 
  •  100g Raspberries 
  •  50g Chopped Pistachios 
  •  150g Plain Flour 
  •  1 tsp Baking Powder 

Method

  •  Preheat the oven to 180 ºC/Gas 4 
  •  Line a muffin tin with cases 
  •  In a bowl, lightly whisk the egg 
  •  Add the Müllerlight, vanilla extract and honey and continue to whisk 
  •  Pour in the milk and whisk until combined 
  •  Sift in the flour and baking powder and whisk again until smooth 
  •  Pop the pistachios into the mix and stir until evenly distributed 
  •  Set the mixture aside to rest for 10 minutes 
  •  Divide the mixture evenly between your muffin cases 
  •  Gently press a few Raspberries into each muffin mix (you can add some more pistachios to the top here if you have any left) 
  •  Bake for 15-20 minutes 
  •  Leave to cool and Enjoy!