Low-fat raspberry muffins
26/10/2008
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Ingredients
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| 1 spray | Olive oil |
| 4 | Eggs |
| 4 tbsp | Margarine |
| 1 cup | Low-fat berry-flavored Yogurt |
| 1 tsp | Vanilla essence/extract |
| ⅔ cup | Caster sugar |
| 1 cup | Raspberries |
| 2 cups | Flour |
| 1¼ tsp | Baking soda |
Directions
- Heat oven to 190 degC fan bake. Lightly brush a 12-hole standard muffin tin with olive oil (or you can use a baking spray).
- In a bowl, lightly beat egg whites until soft peaks form. Stir in melted spread, yogurt, vanilla, sugar and raspberries.
- Sift flour and baking soda over the wet ingredients, then stir just enough to combine.
- Spoon mixture into muffin tins and bake for 25 minutes or until firm and golden brown.
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