Categories: September

Ingredients

• 125g plain flour
• 1.5 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• 150g low-fat natural yogurt
• 100g light muscovado sugar
• 1 large egg
• 2 tbsp sunflower oil
• 1 tsp vanilla extract
• 125g fresh or frozen (and thawed) raspberries
• 1 tbsp raw or Demerara sugar

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Line a 12-hole bun tray with 12 paper fairy cake cases.

2. Sieve the flour, baking powder, bicarbonate of soda and cinnamon into a bowl, then make a well in the centre. Put the yogurt, sugar, egg, sunflower oil and vanilla extract into a jug and whisk with a fork, then pour into the well in the flour. Add the raspberries and briefly fold in – don’t overmix.

3. Spoon a generous tablespoonful of the muffin mixture into each paper case. Sprinkle each muffin with the raw or Demerara sugar. Bake in the oven for 15 minutes, or until risen and springy. Cool in the tin on a wire rack.

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