Iron-rich yoghurt mini muffins

Soft, fluffy little yoghurt muffins with just a touch of sweetness, boosted with Odi Organic Smoothie Booster for extra goodness. Simple, quick to make and the perfect size for little hands and lunchboxes.

Makes: 12 mini muffins
Prep time: 5 minutes
Cook time: 12–14 minutes

Ingredients

• 1 large egg

• ½ cup full-fat Greek yoghurt

• 2 tbsp olive oil or melted butter

• 3 tbsp maple syrup or honey

• ½ tsp vanilla extract

• ¾ cup plain flour

• 2 tbsp Odi Organic Smoothie Booster

• 1 tsp baking powder

• ½ cup frozen raspberries 

Method

Preheat the oven to 180°C. Lightly grease or line a mini muffin tin.

Add the egg, Greek yoghurt, olive oil or melted butter, maple syrup or honey and vanilla to a large mixing bowl. Whisk until well combined.

Add the flour and baking powder. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix - the batter only needs to come together.

Add your frozen raspberries and gently fold through. Lastly add the Odi Organic Smoothie Booster gently mix through. 

Spoon the mixture into the prepared mini muffin tin, filling each approximately half full.

Bake for 12–14 minutes, or until lightly golden and a skewer inserted into the centre comes out clean.

Allow to cool in the tin for a few minutes before transferring to a wire rack.

Freezer tip: Once completely cool, freeze in an airtight container or freezer bag. Pop them straight from the freezer into lunchboxes in the morning and they’ll thaw naturally during the day.