Blackberry and apple muffins recipe
Great tasting muffins packed full of fruit.
See method- Serves 12
- 15mins to prepare and 20mins to cook
- 141 calories / serving
Ingredients
- 250g (8oz) self-raising flour
- 1tsp bicarbonate of soda
- a pinch of salt
- 8tbsp Splenda
- ½ lemon
- 175g (6oz) low-fat natural yogurt
- 4tbsp skimmed milk
- 1 tsp vanilla extract
- 1 beaten egg
- 50g (2oz) olive light spread, melted
- 1 x 250g jar Bramley apple sauce
- 150g blackberries
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Shop ingredientsEach serving contains
- Energy
- 590kJ 141.0kcal
- Fat
- 4g
- Saturates
- 1g
- Salt
- 1.9g
- Sugars
- 6g
of the Reference intake
Carbohydrate 20.9gProtein 3.5gFibre 0.6g
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- Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Grease a nonstick muffin tin.
- Sift self-raising flour and add bicarbonate of soda and a pinch of salt into a bowl, then stir in Splenda® and the juice of 1⁄2 lemon.
- In a separate bowl mix low-fat natural yogurt, skimmed milk, vanilla extract and 1 beaten egg, adding melted olive light spread and jar of Bramley apple sauce.
- Stir the wet mixture into the dry ingredients, mix it just enough to remove pockets of flour. Gently stir in 75g blackberries.
- Pour the mixture into the tin and scatter the remaining 75g blackberries on top. Bake for 20 minutes, until the muffins are risen, firm and golden.
- Remove and cool on a wire rack. Best eaten within 2 days.
- See more Baking recipes
