Shopping list
225g plain flour
2 tsp baking powder
75g caster sugar
pinch salt
1 egg, beaten
2 x Benecol® Summer Fruits Yogurts
110g Benecol® Buttery Taste Spread, melted
½ tsp vanilla extract
100g raspberries

Raspberry yogurt muffins

15

PREP

20

COOK

0.7

STANOLS

12

SERVES

Description

Raspberry and yogurt come together to make a delicious baked good.

One serving contains 0.7g of your daily requirement of 1.5-3g of plant stanols.

                                                                    

Method

  1. Preheat the oven to Gas Mark 6/200ºC/fan oven 180ºC. Line a 12-hole muffin tin with papers. Sift the flour and baking powder into a large bowl and stir in the sugar and salt.
  2. In a separate bowl, beat together the egg, yogurt, melted Benecol® Buttery Taste Spread and vanilla extract. Add the egg mixture to the flour with the raspberries and stir together quickly. Do not over stir it is better to have a slightly lumpy texture, then spoon into the paper cases and bake for 15-20 minutes until golden and risen. Cool on a wire rack.

Raspberry yogurt muffins

15

PREP

20

COOK

0.7

STANOLS

12

SERVES

Shopping list
225g plain flour
2 tsp baking powder
75g caster sugar
pinch salt
1 egg, beaten
2 x Benecol® Summer Fruits Yogurts
110g Benecol® Buttery Taste Spread, melted
½ tsp vanilla extract
100g raspberries

Description

Raspberry and yogurt come together to make a delicious baked good.

One serving contains 0.7g of your daily requirement of 1.5-3g of plant stanols.

                                                                    

Method

  1. Preheat the oven to Gas Mark 6/200ºC/fan oven 180ºC. Line a 12-hole muffin tin with papers. Sift the flour and baking powder into a large bowl and stir in the sugar and salt.
  2. In a separate bowl, beat together the egg, yogurt, melted Benecol® Buttery Taste Spread and vanilla extract. Add the egg mixture to the flour with the raspberries and stir together quickly. Do not over stir it is better to have a slightly lumpy texture, then spoon into the paper cases and bake for 15-20 minutes until golden and risen. Cool on a wire rack.