Raspberry and cinnamon muffins

A fruity twist on the traditional muffin. The sweet and spicy fillings give them the perfect combination of flavours.

Preparation time: 15 mins
Cooking time: 20 mins
Number of servings: 12

Nutrition information per serving:

Calories: 150
Sugar: 10.9g
Fat: 4.4g
Saturates: 0.9g
Salt: 0.2g


100g wholemeal flour
100g self-raising flour
40g rolled oats
100g brown sugar
½ tsp of ground cinnamon
1 tsp of baking powder
150ml of low fat natural yogurt
2 eggs
2 tbsp of vegetable oil
6 tbsp of semi-skimmed milk
175g fresh or frozen raspberries


1. Heat the oven to 200 degrees C. Line a muffin tin with 12 paper or silicone cases.

2. Mix together the flours, oats, sugar, cinnamon and baking powder.

3. Lightly beat together the yogurt, eggs, vegetable oil and milk. Stir into the flour mixture along with the raspberries - do not over mix.

4. Spoon the mixture into the cases and bake for 20 minutes until risen. Cool on a wire rack. Makes 12 servings.

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