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Raspberry Muffins
by Lesley Waters. Posted on 28/11/2008
Cooking time: 35 minutes
Ingredients
225g/8oz self raising flour
1tsp baking powder
50g/1¾ oz caster sugar
2 medium eggs
50ml/2fl.oz olive oil
200ml/7fl.oz Lactofree Raspberry Yogurt (approx 1½ pots)
85g/3oz raspberries
2 small bananas, chopped
Method
1. Preheat the oven to 180C/350F/Gas Mark 4.
2. Lightly grease 12 wells of a non-stick muffin tin.
3. Sieve the flour and baking powder into a large mixing bowl and stir in the sugar.
4. In a measuring jug, mix together the eggs, oil and yogurt. Pour this mixture into the flour and sugar mixture and gently mix together until just combined.
5. Gently fold in the raspberries and banana chunks.
6. With a spoon, divide the mixture evenly into the prepared muffin tins.
7. Bake for approximately 20 minutes, or until risen and golden brown.
8. Allow the muffins to cool in the tin for a few minutes before removing.
9. Best served warm.
Health notes
These muffins have less than 10g sugar each, including the natural sugars present in the raspberries and bananas. They also contain under 100 Calories and only 1.2g of saturated fat each, making them ideal for a tasty snack or packed lunch treat. Serving them with a glass of milk also helps to boost your intake of essential B vitamins and calcium.
Nutrition Values per muffin
Energy (Calories) 98
Protein (g) 2
Sugars (g) 8.8
Fat (g) 5.8
Saturates (g) 1.2
Fibre (g) 0.3
Sodium (g) Trace
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Comments (1)
09/01/2009
Re: Raspberry Muffins – Kath Fisher
So pleased to have found the site. The recipes sound fabulous. Will definitely try them out.