Serves 10

Ingredients

• 1.5 cups of raising flour
• 1/2 tsp mixed spice
• 1 cup oatbran
• 3/4 cup Equal Spoon for Spoon
• 140g apple & strawberry puree
• 200g 99% fat free vanilla yogurt
• 1 egg, lightly beaten
• 2 tbsp light olive oil
• 150g frozen raspberries
• 20g white chocolate

Method

Preheat oven to 200 degrees. Lightly grease 10 muffin holes with canola cooking spray to line with muffin cases. Sift together the flour and mixed spice. Stir in the oatbran and Equal. Whisk together the apple and strawberry puree, yoghurt, egg, and oil. Sir into the dry ingredients and mix to combined. Gently fold through 3/4 of the raspberries.

Divide the mixture between the holes, press the remaining raspberries into the tops of the muffins. Bake for 25 minutes or until risen and golden. Remove the muffins form the oven and finely grate white chocolate over the top.

Per serving: 206 Cal / 1.3g Fat / 29.6g Carbohydrate

Recipe by Equal

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