Nothing beats homemade muffins! Try this gorgeous batch of raspberry and banana ones, from top chef Lesley Waters
- 225g/8oz self raising flour
- 1 tsp baking powder
- 50g/1¾ oz caster sugar
- 2 medium eggs
- 50ml/2 fl oz olive oil
- 200ml/7 fl oz lacto-free raspberry yogurt
- 85g/3oz raspberries
- 2 small bananas chopped
Preheat the oven to 180ºC/350ºF/Gas Mark 4.
Lightly grease 12 wells of a non-stick muffin tin.
Sieve the flour and baking powder into a large mixing bowl and stir in the sugar.
In a measuring jug, mix together the eggs, oil and yogurt. Pour this mixture into the flour and sugar mixture and gently mix together until just combined.
Gently fold in the raspberries and banana chunks.
With a spoon, divide the mixture evenly into the prepared muffin tins.
Bake for approximately 20 minutes, or until risen and golden brown.
Allow the muffins to cool in the tin for a few minutes before removing. Best served warm.
The secret to a light muffin is don't over-mix the ingredients