This week in Food and Nutrition we made fruity yoghurt muffins.

We learned about fat, protein and carbohydrates last week and used our new knowledge to make healthier muffins using low fat (or fat free) yoghurt as well as reducing the amount of fat and sugar.

For the future, I would have put plain yoghurt in my muffins instead, as it would have been healthier and less sugary. Furthermore, I would put in more blueberries, bananas and cherry yoghurt into my muffins to make them even more fruity. I used banana instead of egg not only to reduce the fat content also so that everyone at home could eat them.

We saw how the acid in the yoghurt and the milk reacted with the bicarbonate of soda in the dry ingredients to create carbon dioxide to raise the muffins. Food science is great! After this fun-filled lesson I went home and enjoyed my muffins, thoroughly. My family also loved the muffins and I know that I will be cooking these again in the future!!

Janani, Upper III