Name: Reduced-fat raspberry muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 150 g flour self-raising; 70 g brown sugar; 50 g oats rolled; 1 banana finely mashed; 125 ml yoghurt fat-free, natural; 1 eggs large, lightly whisked; 30 ml sunflower oil; 125 ml raspberries frozen, crushed

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Ingredients (8)

150 g	flour — self-raising
70 g	brown sugar
50 g	oats — rolled
1	banana — finely mashed
125 ml	yoghurt — fat-free, natural
1	eggs — large, lightly whisked
30 ml	sunflower oil
125 ml	raspberries — frozen, crushed

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Method:

Mix the flour, sugar and oats together in a large bowl and make a well in the centre. Mix the banana, yoghurt, egg and oil together in a separate bowl. Pour into the well all the dry ingredients and mix in until just combined. Add the raspberries and fold in only twice.

Spoon the mixture into a lined muffin pan and bake for 15-18 minutes. The tops of the muffins must spring back slightly when pressed. Remove from the oven and leave to cool in the pan.

Text and image: Ideas magazine

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