Raspberry yoghurt muffins

Now, I buy yoghurt because,
a) it's healthy
b) some of it's probiotic which usually means... it's possibly healthy
c) I 'will' myself to eat it because it's full of calcium and protein and stuff which
makes it... healthy?

And then there's the one little fact that I really can't get away from... I don't like the taste....

I have tried so many yoghurts and yes, some are OK; I can tolerate them, but they're usually the ones loaded with raspberries and Jersey double cream, which is kinda defeating my one main purpose of eating them... yoghurt has ceased to be healthy...

And then of course, you realise that there are about 5 teaspoons of sugar in every pot of yoghurt so the health issue appears to have gone AWOL and out of the window.

Which leads me beautifully onto a solution which prevents me from wasting pots of yoghurt and turning said, "pretending to be healthy" product into a "really not even remotely healthy" product... but which tastes pretty darn good!

I present you with... "Raspberry yoghurt muffins." Here goes....

100g / 1/2 cup of each of the following:
self raising flour, caster sugar, butter or margarine
1 teaspoon of baking powder
2 eggs, beaten up a bit
1 tub of raspberry yoghurt (I chose an own brand variety with raspberries in the bottom of the pot.

1: Light the oven to 190 degrees celsius or equivalents and place 12 muffin cases in
a deep muffin tin
2: Put all of the ingredients, except the yoghurt into a bowl and, using an electric
mixer, whisk together until fluffy and combined (about 2 minutes)
3: GENTLY stir in the yoghurt so the mix is streaky. Don't overmix
4: Spoon into the muffin cases and bake for about 15 minutes at the top of the oven
or until golden brown

Mix together 6 tablespoons icing sugar and a little lemon juice. Add enough warm water to make a smooth, runny icing. Spoon over the cakes when they are just warm.

Trust me, they don't look too great but they taste amazing! That's why you're not getting a picture!!!