Recipes
Raspberry Muffins
Meal types: Desserts
These fruity muffins are fluffy, light and full of flavour!
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
Lactofree Products
Instructions
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.