Apple & Raspberry Muffins - 4PPS

Ingredients:

• Low fat cooking spray
• 225g Self raising flour
• 1 teaspoon of bicarbonate of soda
• A pinch of salt
• 25g of porridge oats
• 100g caster sugar
• 150g apple sauce
• 3 tablespoons sunflower oil
• 175g low fat natural yoghurt
• 6 tablespoons skimmed milk
• 1 egg beaten
• 100g raspberries (fresh or frozen)

Method:

• Preheat oven to 200c/ 180c for a fan assisted
• Lightly grease a 12 hole muffin tin with the cooking spray
• Sift the flour, bicarbonate of soda and salt into a mixing bowl.
• Reserve 1 tablespoon of porridge oats for the muffin tops, then stir the remaining oats and sugar into the flour
• In a separate bowl mix the apple sauce, oil, yoghurt, milk and egg together
• Stir this wet mixture into the dry ingredients and stir until still slightly lumpy
• Stir in the raspberries
• Spoon into the muffin case holes
• Scatter the tops with the remaining porridge oats
• Bake in oven for 20 minutes until risen, firm and golden brown
• Cool on a wire rack

*This recipe comes from the Weight Watchers Fabulous & Filling Cookbook 2010