A successful breakfast experiment is this Bio*-Raspberry-Jam Muffin.
A classic muffin with a fruity, fresh, red heart.
Muffins (12 units)
250 gr Flour
100 gr Sugar
250 ml Yogurt
80 ml Peanut oil (Sunflower oil is good as well)
1 pkg backing powder
In a big bowl mix all dried ingredients, in an other mix the remaining things. Mix the liquid with the dry ingredients and stir energetically but briefly the batter, divide it in 12 Muffin cups and add a teaspoon of Raspberry Jam on top of each cup. The Jam will be engulfed by the rising batter in the oven. Bake at 180°C for 20 minutes.