Low-Fat Raspberry Muffins

This is an incredible low fat delicious light sweet breakfast or snack recipe.

Ingredients

• 2 ½ cups of plain flour
• 1 tbsp baking powder
• ½ cup caster sugar
• 1 egg
• 1 cup buttermilk
• 4 tbsp sunflower oil
• 5 oz of raspberries

Method of Preparation

1. Preheat the oven to 400 degrees.
2. Arrange 12 paper cake cases in a deep muffin tin.
3. Sift the flour and baking powder into a mixing bowl, stir in the sugar, then make a well in the center.
4. Mix the egg, buttermilk and sunflower oil together in a bowl, pour into the flour mixture and mix quickly.
5. Add the raspberries and lightly fold in with a metal spoon.
6. Spoon the mixture into the paper cases.
7. Bake the muffins for 20-25 minutes until golden brown and firm in the middle.
8. Transfer to a wire rack and serve warm or cold.