Raspberry and white chocolate muffins
- Total Time
The yogurt in these yummy muffins helps keep them soft, while the mixed spice gives them a distinctive flavour.
Low Fat Spread3 tablespoons
Caster Sugar150 g
Egg, whole, raw2 medium, raw
0% fat natural Greek yogurt150 g
Plain White Flour200 g, sifted
Bicarbonate of Soda1 teaspoons, level
Mixed Spice1 teaspoons, level
Vanilla Extract1 teaspoons, level
White Chocolate50 g, white chcolate chips
Raspberries100 g, roughly chopped
Icing Sugar3 teaspoons, level, to decorate
- Preheat the oven to 180oC, fan 160oC, gas mark 4. Line a 2 x 8-hole muffin tins with paper cupcake or muffin cases.
- With a hand-held electric mixer, beat together the spread and sugar until light and fluffy. Then beat in the eggs and yogurt, then the flour, bicarbonate of soda, mixed spice and vanilla extract. Fold in the chocolate chips and chopped raspberries until evenly distributed.
- Divide the batter evenly between the cases and pop in the oven for 20-25 minutes until risen and golden, and a skewer inserted in the middle comes out clean. Cool the muffins on a cooling rack, then dust with icing sugar to serve.