I don’t know many people who enjoy resisting all things muffiny and cakey while they are trying to shift some pounds. This week, I was one of those people, but not wanting to give in I thought instead I would whip up my own not so naughty treats. I put a lot of my favorite flavours and ingredients into this recipe, popped in into the oven and VOILA. Then smell was amazing and the taste even better. The yoghurt adds a lovely moisture to the muffin and the mixed spice makes it a lovely warming treat with a cup of tea.
Ingredients Makes 16 muffins = 5sp per muffin
or 12 large muffins = 7sp (previously 4pp) per muffin
3 tbsp low fat spread
150g caster sugar
2 x eggs
150g fat free Greek yoghurt (or 150g Fat Free Raspberry and Honey Yoghurt if you can get it)
200g plain flour
1 tsp bicarbonate of soda
1 tsp mixed spice
1 tsp vanilla extract
50g white chocolate chips
100g raspberries, roughly chopped
If you have a mixer or food processor the whole thing can be done in there, if not, do it in a nice big bowl. Pre heat the oven to 200c. Line a muffin tin with 16 (or 12) cupcake or muffin cases. Begin by beating together the spread and sugar until light and fluffy. Then add the eggs and yoghurt and mix together again. Then add the flour, bicarbonate of soda, mixed spice and vanilla and beat until well combined. If you are using a food processor, transfer to a bowl at this point. Fold in the chocolate chips and raspberries until evenly distributed. Divide the mixture evenly between the cases and pop in the oven for 20-25 minutes until nice and golden.