Raspberry & banana muffins
From The Sweet Life by Antony Worrall Thompson, these healthy breakfast muffins are easy to make and bursting with incorporated raspberries
SERVES
8
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
20
MINUTES
Ingredients
200g plain flour
2 tsp baking powder
8 tbsp Splenda granulated sweetener
100g frozen raspberries, briefly thawed
1 egg
1 tsp vanilla extract
50g butter, melted
100ml semi-skimmed milk
1 ripe banana, mashed
Method
Preheat the oven to 200ĖC.
Place eight paper muffin cases into a muffin tray, or use squares of greaseproof paper.
Sift the flour and baking powder into a large mixing bowl.
Stir in the sweetener and raspberries.
Beat together the egg, vanilla extract, melted butter and milk.
Stir into the dry ingredients with the mashed banana until just combined. Avoid overmixing and do not beat. The mixture will be quite lumpy, but there should not be any traces of dry flour. Spoon into the paper cases.
Bake for 20-25 minutes until risen and golden. Cool on a wire rack.
