2 medium eggs, separated
100 grams granulated sugar
200 ml vanilla yoghurt
50 ml vegetable oil
200 grams plain flour
2 teaspoons baking powder
1 teaspoon vanilla bean paste
150 grams fresh blackberries
Preparation
Beat the egg whites with an electric mixer on high until foamy, then start adding in 50 grams of sugar, while whisking constantly, until stiff peaks form, and set aside. Place the egg yolks into another bowl, add the remaining sugar, and beat until pale and light. Add in the vanilla, and the yoghurt, and blend well. Finally, pour in the the oil, and blend. Sift in the flour and the baking powder, and fold it through, being careful not to deflate the batter. Finally, very gently fold in the whipped egg whites, then divide the batter evenly between 12 standard muffin cups. Add in the blueberries into each one, and bake in a preheated oven, at 180˚C (350˚F), for about 15-20 minutes. Serve warm. Yields 12 muffins.
