Muller Corner Creations Raspberry Yogurt and Meringue Muffins

Muller Corner Creations Raspberry Yogurt and Meringue Muffins by Lizzy Lyons, Lizzy’s Little Kitchen

 

260g self-raising flour

200g caster sugar

2 whisked eggs

120mls milk

1 X 115g Muller Corner Creations Raspberry Yogurt with meringue pieces

1 tblsp melted butter

Zest of 1/2 lemon

2 tblsp vegetable oil

100g cream cheese

2 tblsp icing sugar

Juice of 1/2 lemon

 

 

1. Preheat the oven to 180C and line a muffin tin with 12 cases.

2. Sieve the self-raising flour and caster sugar into a large bowl.

3. Whisk the eggs, milk and all but 1 tablespoon of the Muller Raspberry Yogurt together.

4. Add the melted butter, half the lemon zest and vegetable oil to the milk and Muller Raspberry Yogurt.

5. Make a well in the centre of the flour and caster sugar and add the yogurt mix.

6. Gently mix through incorporating everything together and divide evenly between the 12 cases.

7. Place in oven for 18-20 minutes until cooked through.  Remove from the oven and after 5 minutes place on cooling rack.

8. Whisk the remaining 1 tablespoon of Muller Raspberry Yogurt with the cream cheese, icing sugar and the lemon juice.

9. When cooled decorate the muffins with the Muller Raspberry Yogurt, cream cheese and lemon mix and place the meringue pieces on top.

 

Muller Corner Strawberry Yogurt Pancakes by Lizzy Lyons, Lizzy’s Little Kitchen

 

1 X 143g Muller Corner Strawberry Yogurt

160g self-raising flour

100mls milk

2 eggs

1 tblsp melted butter

Vegetable oil

 

1. Sieve the flour into a large mixing bowl.

2. Decant the Muller Corner Yogurt into a jug and add 100mls of milk.

3. In a separate bowl, whisk the 2 eggs together and then add to the jug of Muller Yogurt and milk along with the melted butter.  Pour into the large mixing bowl and mix it through the flour.  Allow the mixture to rest for 3 minutes.

4. Heat some vegetable oil in a non-stick pan.  When it is hot add large individual spoonfuls of the pancake mixture and cook each one for 3 minutes on each side until golden brown.

5. Remove from the frying pan and place the pancakes on a plate.  Top each one with a drizzle of the Muller Strawberry Compote.

 

 

Hulled Strawberries with Muller Corner Vanilla Yogurt by Lizzy Lyons, Lizzy’s Little Kitchen

 

1 packet of fresh Irish strawberries

1 X Muller Corner Vanilla Chocolate Balls Yogurt (130g)

Sprinkling of granola

 

1. Angle a small sharp knife and cut, in a circular motion, around the green leafy top of the strawberry and into the pale flesh directly underneath.

2. Remove the hull and discard. Wash strawberries thoroughly under cold running water before using.

3. Fill the strawberry half way with some Muller Vanilla Yogurt and top with granola.