Raspberry & banana muffins

Recipe by:

From The Sweet Life by Antony Worrall Thompson, these healthy breakfast muffins are easy to make and bursting with incorporated raspberries

Raspberry & banana muffins

SERVES

8

PEOPLE

PREP TIME

30

MINUTES

COOKING TIME

20

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat the oven to 200˚C.

  2. Place eight paper muffin cases into a muffin tray, or use squares of greaseproof paper.

  3. Sift the flour and baking powder into a large mixing bowl.

  4. Stir in the sweetener and raspberries.

  5. Beat together the egg, vanilla extract, melted butter and milk.

  6. 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.

  7. Bake for 20-25 minutes until risen and golden. Cool on a wire rack.

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

  1. Preheat the oven to 200˚C.

  2. Place eight paper muffin cases into a muffin tray, or use squares of greaseproof paper.

  3. Sift the flour and baking powder into a large mixing bowl.

  4. Stir in the sweetener and raspberries.

  5. Beat together the egg, vanilla extract, melted butter and milk.

  6. 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.

  7. Bake for 20-25 minutes until risen and golden. Cool on a wire rack.