Healthy One-Bowl Raspberry Oat Muffins

Instructions:

1. Preheat your oven to 200°C (fan 180°C, gas mark 6). This ensures the muffins bake properly.
2. In a large bowl, combine the yogurt and egg. Stir them together until well incorporated.
3. Add the rolled oats and fresh raspberries to the yogurt mixture.
4. Gently fold them in with a spoon, making sure not to overmix the batter. Overmixing can lead to tough muffins.
5. Divide the batter evenly between three molds in a non-stick muffin tin. Fill each mold to about ¾ capacity for perfectly portioned muffins.
6. Bake the muffins for 35 minutes, or until they are cooked through and golden brown on top.
7. You can insert a toothpick into the center of a muffin; if it comes out clean, the muffins are done.
8. Let the muffins cool slightly in the pan before transferring them to a wire rack to cool completely.
9. Enjoy your warm muffins with additional fresh raspberries for a delightful burst of sweetness and tartness.

Tips:

1. Feel free to substitute frozen raspberries for fresh ones in this recipe. You don’t need to thaw them beforehand.
2. For a fun twist, you can sprinkle some chopped nuts or chocolate chips on top of the batter before baking.
3. These muffins can be stored in an airtight container at room temperature for up to 2 days, or in the freezer for up to 3 months.