Raspberry and Banana Muffins
EMBRACE THE AUTUMN WITH SOME BAKED TREATS FROM SPLENDA
With Autumn fast approaching, the nights are slowly drawing in and the air has taken on a subtle chill. What better way to celebrate the seasonal change than to get cosy with some baked treats. Fresh from the oven, these delightful goodies will warm you from the inside, whilst indulging your taste buds at the same time!
Raspberry and Banana Muffins
Makes 8
Ingredients
200g plain flour
2 teaspoons baking powder
8 tablespoons of sweetener
100g frozen raspberries, briefly thawed
1 egg
1 teaspoon vanilla extract
50g butter, melted
100ml semi-skimmed milk
1 ripe banana, mashed
Method
Preheat the oven to 200°C/400°F/gas mark 6. Place 8 paper muffin cases into a muffin tray, or use squares of greaseproof paper.
Sift the flour and baking powder into a large mixing bowl. Stir in the sweetener and raspberries.
Beat together the egg, vanilla extract, melted butter and milk. Stir into the dry ingredients with the mashed banana until just combined. Avoid overmixing and do not beat. The mixture will be quite lumpy, but there should not be any traces of dry flour. Spoon into the paper cases.
Bake for 20–25 minutes until risen and golden. Cool on a wire rack.
Tagged in Recipes