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.

HEALTH BENEFITS:
Sheep's milk has a higher nutrient density than cow's milk. The high content of orotic acid probably has a positive effect on the heart and liver as well as on learning and memory ability. Sheep's milk also contains higher concentrations of polyunsaturated fatty acids and conjugated linoleic acid.