Whole-wheat muffins with raspberry yogurt filling

Ingredients for 1 servings:

• Oil or melted butter for greasing
• 125 g flour
• ½ tsp baking powder
• 50 g wheat flour (wholemeal)
• ½ tsp allspice, ground
• 1 tbsp vegetable oil
• 1 egg(s)
• 150 ml buttermilk
• 1 tbsp orange juice
• 1 tsp marmalade (orange), for spreading
• 100 g Greek yogurt, 10% fat
• 1 tsp marmalade (orange)
• ½ tsp orange peel, grated
• 100 g raspberries

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Preheat the oven to 160°C. Grease a 6-hole muffin tin. Sift the white flour and baking powder into a large bowl. Using a fork, thoroughly mix in the whole-wheat flour and allspice. Add the vegetable oil and mix it in with your fingers. Lightly beat the egg in a mixing bowl or bowl. Stir in the buttermilk and orange juice. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix briefly, but do not overmix. Spoon the batter into the prepared tin. Bake in the preheated oven for 20 minutes, until the muffins have risen and are golden brown and spring back slightly when pressed with your finger. Let the muffins cool in the tin for 5 minutes. Remove from the tin and place on a wire rack. Spread with jam and let cool slightly. For the filling, mix together the yogurt, jam, and orange zest. While the muffins are still warm, cut in half and fill with the yogurt mixture and raspberries.