Vanilla and raspberry muffins

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Serves: 12 (approx 65g each)

Category: Muffins


  • 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


  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

Nutrient Per Serve Per 100g
Energy 807kJ 1025kJ
Protein 4.5g 5.8g
Total fat 4.9g 6.3g
Saturated fat 1.09g 1.3g
Carbohydrate 31g 40g
Sugars 12g 15g
Dietary Fibre 1.7g 2.2g
Sodium 249mg 317mg

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