Serves: 12

Raspberry & Cinnamon Muffins

FG 4 | CC 5

Calories: 130 kcal

175g raspberries

100g wholemeal plain flour

100g self-raising flour

40g rolled oats

100g light soft brown sugar

150ml low-fat natural yogurt

2 eggs, lightly beaten

6 tbsp semi-skimmed milk

1 tsp ground cinnamon

4 tsp baking powder

2 tbsp vegetable oil

1. Preheat the oven to 200 degC / 180 degC for a fan oven / Gas Mark
2. Line a muffin tin with 12 paper cases.
3. Mix together the flours, oats, sugar, cinnamon, and baking powder.
4. Lightly beat together the yogurt, vegetable oil and milk. Stir into the flour mixture along with the raspberries. But be careful not to over mix.
5. Spoon the mixture into the paper cases and bake for 20 mins until risen. Cool on a wire rack.