Poppy Seed and Raspberry Muffins
Ingredients (Makes 16-20)
315g plain flour
230g caster sugar
230ml Lactofree raspberry yogurt
200g fresh raspberries
115g spreadable
35g poppy seeds
5 medium egg yolks
3 medium egg whites
1 tbsp vanilla extract
1 tsp bicarbonate of soda
1/2 tsp baking powder
A large pinch of fine sea salt
1/4 tsp cream of tartar
Method
1. Make a meringue by beating the spreadable and half of the sugar until fluffy and white, and then add the egg yolks little by little. Mix in the vanilla, yogurt and poppy seeds
2. Sift the flour, bicarbonate of soda, baking powder and salt into a bowl
3. In a separate bowl, whisk the egg whites with the remaining sugar and the cream of tartar to a meringue texture. Fold this into the egg yolk mixture, and then fold in the flour. Fold in the raspberries lightly
4. Line a muffin tin with 16 paper cases then divide the mixture between each case, and bake for 20-25 minutes until risen and firm to the touch. Cool for 5 minutes in the tin then transfer to a wire rack to cool completely.
Tom Aikens is encouraging more people to "Say Yes" to dairy by creating a selection of recipes in partnership with Lactofree, the leading dairy range without lactose.
For more information visit www.lactofree.co.uk
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