Raspberry Breakfast Muffins

Ingredients:
250 g sheep yoghurt
2 eggs
½ TL Cinnamon
2 Msp. vanilla
280 g oat flakes
½ TL lemon zest
100 g frozen raspberries
1 ½ TL baking powder
1 pinch salt
1 handful fresh raspberries 
1 Seeberger Brazil nuts

Preparation:
Preheat oven to 190°C top and bottom heat. Whisk the sheep yoghurt with the eggs in a large bowl, quickly add the remaining ingredients and mix to a dough. Line a muffin tin of 12 with paper moulds and fill the moulds with the dough. Garnish the muffins with one or two fresh raspberries. Then bake the muffins for 25 minutes.