Ingredients Makes 16 muffins = 5sp per muffin

or 12 large muffins = 7sp (previously 4pp) per muffin

3 tbsp low fat spread

150g caster sugar

2 x eggs

150g fat free Greek yoghurt (or 150g Fat Free Raspberry and Honey Yoghurt if you can get it)

200g plain flour

1 tsp bicarbonate of soda

1 tsp mixed spice

1 tsp vanilla extract

50g white chocolate chips

100g raspberries, roughly chopped

Method

If you have a mixer or food processor the whole thing can be done in there, if not, do it in a nice big bowl. Pre heat the oven to 200c. Line a muffin tin with 16 (or 12) cupcake or muffin cases. Begin by beating together the spread and sugar until light and fluffy. Then add the eggs and yoghurt and mix together again. Then add the flour, bicarbonate of soda, mixed spice and vanilla and beat until well combined. If you are using a food processor, transfer to a bowl at this point. Fold in the chocolate chips and raspberries until evenly distributed. Divide the mixture evenly between the cases and pop in the oven for 20-25 minutes until nice and golden.

Enjoy!

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