Ingredients:
200 g Plain White Flour
1/2 teaspoons (level) Bicarbonate of Soda
2 teaspoons (level) Baking Powder
75 g Caster Sugar
1 pinch Salt
75 g Margarine, Soft, Polyunsaturated, melted
100 g Low Fat Natural Yogurt
100 ml Skimmed Milk
1 medium (raw) Egg, whole
80g Raspberries, fresh and cut into quarters
1 Tablespoon Almond Extract
Method:
1. Preheat the oven to Gas Mark 6/200°C/400°F. Line a muffin tray with 12 muffin or cup cake cases.
2. Combine all the dry ingredients in a bowl. In another bowl mix the melted margarine, yogurt, milk, almond essence and egg together.
3. Pour the wet ingredients into the dry and combine very gently so you don't over-work the mixture.
4. Gently stir in the raspberries, again keeping the mixing to a minimum, then quickly spoon into the muffin cases. Bake for 20 minutes, until risen and golden on top.
5. Transfer to a wire rack and cool or eat warm.
Method:
1. Preheat the oven to Gas Mark 6/200°C/400°F. Line a muffin tray with 12 muffin or cup cake cases.
2. Combine all the dry ingredients in a bowl. In another bowl mix the melted margarine, yogurt, milk, almond essence and egg together.
3. Pour the wet ingredients into the dry and combine very gently so you don't over-work the mixture.
4. Gently stir in the raspberries, again keeping the mixing to a minimum, then quickly spoon into the muffin cases. Bake for 20 minutes, until risen and golden on top.
5. Transfer to a wire rack and cool or eat warm.
No comments:
Post a Comment