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    • 100g low-fat unfold
    • 90g tender brown sugar
    • 2 medium eggs, overwhelmed
    • 1tsp vanilla extract
    • 175g self-raising flour
    • 75ml skimmed milk
    • 150g recent or frozen raspberries
    • 1tsp icing sugar, to mud
    • 12 recent raspberries, to brighten
    • Mint sprigs, to brighten


  1. Preheat the oven to 190°C/fan 170°C/gasoline 5. Line a 12-hole muffin tray with 12 paper circumstances.
  2. In a bowl, beat collectively the low-fat unfold and sugar till mild and fluffy. Steadily add the eggs and vanilla extract. Add the flour and milk and stir to roughly mix. Rigorously fold within the frozen berries (don’t over-mix).
  3. Spoon the combination into the paper circumstances and bake within the oven for 20–25 min, till mild and springy to the contact.
  4. Take away the muffins from the tin and funky on a wire rack (the muffins could sink a little bit as soon as cooled). Put every muffin on a plate or in a teacup, mud with the icing sugar and enhance with the raspberries and mint sprigs.