Raspberry yogurt muffins
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.
- 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.
- 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.