Raspberry and Banana Muffins

Raspberry and Banana Muffins

  

Enjoy these muffins from Anthony Worrall Thompson's cookbook The Sweet Life.

Serves 8

Points per serving: 3 (original points)

200 g flour

2 tsp baking powder

8 tbsp Tate & Lyle Splenda low Calorie Sweetener Granular

100 g raspberries, frozen, briefly thawed

1 medium egg

1 tsp vanilla essence

50 g butter, melted

100 ml semi-skimmed milk

1 medium bananas, ripe, mashed

Preheat the oven to Gas Mark 6/200°C/400°F. Place 8 paper muffin cases into a muffin tray, or use squares of greaseproof paper.

Sift the flour and baking powder into a large mixing bowl. Stir in the sweetener and raspberries.

Beat together the egg, vanilla extract, melted butter and milk. Stir into the dry ingredients with the mashed banana until just combined. Avoid overmixing and do not beat. The mixture will be quite lumpy, but there should not be any traces of dry flour. Spoon into the paper cases.

Bake for 20-25 minutes until risen and golden. Cool on a wire rack.