Raspberry and white chocolate muffins

Total Time
0:40
Prep
0:15
Cook
0:25
Serves
16
Difficulty
Easy
The yogurt in these yummy muffins helps keep them soft, while the mixed spice gives them a distinctive flavour.
Ingredients
  • Low Fat Spread
    3 tablespoons
  • Caster Sugar
    150 g
  • Egg, whole, raw
    2 medium, raw
  • 0% fat natural Greek yogurt
    150 g
  • Plain White Flour
    200 g, sifted
  • Bicarbonate of Soda
    1 teaspoons, level
  • Mixed Spice
    1 teaspoons, level
  • Vanilla Extract
    1 teaspoons, level
  • White Chocolate
    50 g, white chcolate chips
  • Raspberries
    100 g, roughly chopped
  • Icing Sugar
    3 teaspoons, level, to decorate
Instructions
  1. Preheat the oven to 180oC, fan 160oC, gas mark 4. Line a 2 x 8-hole muffin tins with paper cupcake or muffin cases.
  2. 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.
  3. 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.

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