Ingredients

Makes 12

1 cup (150g) self raising flour
1 cup (85g) desiccated coconut
½ cup (55g) LSA or almond meal
½ cup (110g) raw sugar
¼ cup (50g) chia seeds
1 tsp baking powder
¾ cup (180ml) Jalna Sweet & Creamy Greek Yoghourt
¼ cup (60ml) coconut oil
1 egg
1 tsp vanilla extract
2 cups fresh or frozen berries (raspberries, strawberries, blueberries, chopped if large)

Method

Preheat oven to 180°C/165°C fan forced and line 12 x 1/3 cup capacity muffin tray with paper muffin cases. Combine all dry ingredients
together in a large bowl.

Mix in Jalna yoghourt, coconut oil, egg and vanilla and stir until just combined. Stir in berries. Divide mixture into muffin cases
and bake for 20 minutes or until firm and lightly browned.

Try: Add ground cinnamon to dry ingredients. Shredded coconut, mixed pepita and sunflower seeds or cinnamon sugar could be sprinkled on muffins before baking.

Nutrition Data Raspberry Chia Muffins - Serves 12

Per Serving 1	S&C Greek	LF Greek	FF Natural
Energy	1040kJ (249 Cal)	1030kJ (245 Cal)	997kJ (238 Cal)
Protein	4.9g	5.1g	5.1g
Fat - Total	14.5g	13.6g	13.2g
- Saturated	9.3g	8.7g	8.5g
Carbohydrate	23.6g	23.3g	23.2g
Sugars	13.5g	13.1g	12.9g
Dietry Fibre	3.4g	3.4g	3.4g
Sodium	316mg	323mg	322mg
Calcium	42.7mg	57mg	55.5mg
You can use different yoghourts with each recipes, the NIP table indicates nutrition details for Jalna Sweet & Creamy Greek, Jalna Low Fat Greek and Jalna Fat Free Natural yoghourts.