Raspberry and pineapple muffins

Raspberry and pineapple muffins 

Original points quoted.  Recalculate for your plan

From the kitchen of  KARENWARD

servings |  12
estimated Points® per serving | 2 .5

200g plain flour
1/2 tsp bicarb of soda
2 tsp baking powder
75g caster sugar
pinch of salt
75g polyunsaturated marg, melted
100ml low fat pineapple yogurt
100ml skimmed milk
1 medium egg
200g fresh raspberries


Preheat oven to Gas6/200ºC. Line a muffin tin with 12 muffin cases. Combine all the dry ingredients in a bowl. In another bowl, mix the melted marg, egg, yogurt and milk together. Pour the wet ingredients onto the dry and combine very gently. Gently stir in the raspberries then quickly spoon into the muffin cases. Bake for 20 mins, until golden. Transfer to a wire rack to cool.   



Notes
Will keep for 3 days in an airtight container (if they last that long)
Experiment with other fruits and flavoured yogurts.