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Low Fat Raspberry Muffins (Makes 10-12 Muffins)

The muffins are made using baking powder and low fat buttermilk, giving them a light spongy texture.  Delicious to be eaten at any time of day.

Ingredients For Low Fat Raspberry Muffin

• 270 g/ 10 oz/ 2 1/2 cup plain flour.

• 15 ml/ 1 tbsp baking powder

• 115 g/ 4 oz/ 1/2 cup caster sugar

• 1 egg

• 250 ml/ 8 fl oz / 1 cup buttermilk

• 60 ml/ 4 tbsp sunflower oil

• 150g/ 5 oz/ 1 cup raspberries

Preparation Method For Low Fat Raspberry Muffin

1.  Preheat the oven to 200^oC / 400^oF/ Gas 6.  Sift the flour and baking powder into a mixing bowl, stir in the sugar, then make well in the center.

2. Mix the egg, buttermilk and sunflower oil together in a bowl, pour into the flour mixture and mix quickly until just combined.

3.  Add the raspberries and lightly fold in with a metal spoon.  Spoon the mixture into the paper cases to within a third of the top.

4.  Bake the muffin for 20-25 minutes until golden brown and firm in the middle.  Transfer to a wire rack and serve warm or cold.

Nutritional Fact (per muffin)

• Total Fat : 4.5g

• Saturated Fat: 0.7g

• Dietary Fiber: 1g

• Cholesterol : 16mg

• Calories : 171

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