Living and Loving – September 2019

pregnancy & birth

RECIPES AND STYLING

MARGIE ELS-BURGER

ASSISTED BY

NOMVUSELELO MNCUBE

PHOTOGRAPHY

DYLAN SWART

Raspberry oat
muffins
Makes 15
YOUWILLNEED
1 cupoats
1¼cupsself-raisingflour

(^2) / 3 cupbrownsugar
2 tbspgroundflaxseeds
1 tspbicarbonateofsoda
Pinchsalt
2 tbspbrewer’syeast
½cupGreekyoghurt
½cupmilk
¼cupbutter,melted
2 eggs,beaten
1 tspvanillaessence
1 cupraspberries
METHOD
1 Preheat oven to 180°C. Line standard
cupcake trays with paper cases.
Combine all dry ingredients. In
a separate bowl, combine wet
ingredients (except raspberries). Fold
wet ingredients into dry ingredients.
2 Fold in raspberries and spoon into
prepared cases. Bake for about 20
minutes, until golden and a testing
skewer comes out clean. Allow to cool.
18 | SEPTEMBER 2019 | L&L