White chocolate and raspberry muffins
Reduced fat oil spread
99% fat-free plain yoghurt
1⅓ cup(s), (200g) sifted
Bicarbonate of soda
Vanilla bean extract, alcohol free
White chocolate chips
100 g, thawed, or fresh variety, chopped
Icing sugar mixture
- Preheat oven to 180°C. Line 18 holes of two 12-hole (2 tbs/40mlcapacity) flat-bottomed patty case tins with paper cases.
- Using electric beaters, beat spread and sugar in a large bowl until fluffy. Beat in eggs, 1 at a time, then beat in yoghurt. Sift flour, bicarbonate of soda and mixed spice into a separate bowl. Add to spread mixture with vanilla and beat until combined. Fold through chocolate and raspberries.
- Divide mixture between prepared tins. Bake for 12-15 minutes or until golden and a skewer inserted in the centres comes out clean. Set muffins aside in tin for 5 minutes before transferring to a wire rack to cool. Dust with icing sugar to serve.