Low Fat Desserts Recipes - Raspberry Muffins

Ingredients

• 275g plain flour

• 15ml baking powder

• 115g caster sugar

• 1 egg

• 250ml buttermilk

• 60ml sunflower oil

• 150g raspberries

---

Method:

1. Preheat the oven to 200'C/400'F/Gas 6. Arrange 12 paper cases in a deep muffin tin. Sift the flour and baking powder into a mixing bowl, stir in the sugar, then make a well in the centre.

2. Mix the egg, buttermilk and oil together in a jug. pour into the bowl and mix quickly until just combined.

3. Add the raspberries and lightly fold in with a metal spoon. Spoon into the paper cases to within a third of the top.

4. Bake the muffins for 20 - 25 minutes until golden  brown and firm in the middle. Remove to a wire rack and serve while still warm.

5. Cook's Tip: This is a fairly moist mixture which should only be lightly mixed. Over-mixing toughens the muffins and breaks up the fruit. Use blackberries, blueberries or blackcurrants instead of raspberries if you prefer.