I don't particularly like the apples, so I have left this out, but didn't adjust the points just to allow for any errors in weighing etc.
IngredientsLow fat cooking spray
225g (8 oz) self raising flour
1 teaspoon bicarbonate of soda
A pinch of salt
25g (1 oz) porridge oats
100g (3 ½ oz) caster sugar
3 tbsp sunflower oil
175g (6 oz) low fat natural yogurt
6 tbsp skimmed milk
1 egg, beaten
100g (3 ½ oz) raspberries, fresh or frozen
- Preheat the oven to Gas Mark 6/ 200?C/ fan oven 180?C. Lightly grease a non stick 12 hole muffin tin with the cooking spray or simply use 12 paper cases and place in the holes in the tin.
- Sift the flour, bicarbonate of soda and salt into a mixing bowl. Reserve 1 tablespoon of oats for the muffin tops, then stir the remaining oats and sugar into the flour.
- In a separate bowl, mix the oil, yogurt, milk and egg together, then stir in this wet mixture into the dry ingredients, mixing until just combined but still slightly lumpy. Stir in the raspberries, then spoon into the muffin tins, dividing the mixture evenly to make 12 muffins. Scatter with the reserved oats and bake in the oven for 20 minutes until risen, firm and golden brown.