Ingredients

• 1 cup white self raising flour
• ½ cup wholemeal self raising flour
• ⅓ cup caster sugar
• 1 cup reduced fat vanilla yoghurt
• 80g reduced fat margarine, melted, cooled
• 1 medium egg, lightly beaten
• ¾ cup frozen raspberries, roughly crushed

Method

1. Preheat oven to 180°C. Grease a 12 hole medium size muffin tray
2. Combine flours and sugar in a bowl. Add yoghurt, margarine and egg, stir until just combined
3. Fold through raspberries. Spoon mixture into prepared pan
4. Bake for 15 – 18 minutes or until golden and slightly firm on the top.
5. Stand in pan for 5 minutes, then transfer to a wire rack to cool.

Nutrition information panel