Makes 8 muffins
200 g flour
2 teaspoon baking powder
8 tablespoon Tate & Lyle Splenda low Calorie Sweetener Granular
100 g raspberries, frozen, briefly thawed
1 medium egg(s)
1 teaspoon vanilla essence
50 g butter, melted
1 medium banana(s), ripe, mashed
100 ml skimmed milk
Preheat the oven to Gas Mark 6/200°C/400°F.
Place 8 paper muffin cases into a muffin tray, or use squares of greaseproof paper. OR if you are using a Pampered Chef Stoneware muffin pan (or other similar stoneware), just coat each well with melted butter or spritz with olive oil.
Sift the flour and baking powder into a large mixing bowl. Stir in the sweetener and raspberries.
Beat together the egg, vanilla extract, melted butter and milk.
Stir into the dry ingredients with the mashed banana until just combined. Avoid overmixing and do not beat.
The mixture will be quite lumpy, but there should not be any traces of dry flour. Spoon into the paper cases.
Bake for 20-25 minutes until risen and golden. Cool on a wire rack.
