Raspberry & white chocolate muffins


  • Low Fat Spread
  • 3 tablespoons
  • Caster Sugar
  • 150 g
  • Egg, whole, raw
  • 2 medium, raw
  • 0% fat natural Greek yogurt
  • 150 g
  • Plain White Flour
  • 200 g, sifted
  • Bicarbonate of Soda
  • 1 teaspoons, level
  • Mixed Spice
  • 1 teaspoons, level
  • Vanilla Extract
  • 1 teaspoons, level
  • White Chocolate
  • 50 g, white chcolate chips
  • Raspberries
  • 100 g, roughly chopped
  • Icing Sugar
  • 3 teaspoons, level, to decorate


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a 2 x 8-hole muffin tins with paper cupcake or muffin cases.
  2. With a hand-held electric mixer, beat together the spread and sugar until light and fluffy. Then beat in the eggs and yogurt, then the flour, bicarbonate of soda, mixed spice and vanilla extract. Fold in the chocolate chips and chopped raspberries until evenly distributed.
  3. Divide the batter evenly between the cases and pop in the oven for 20-25 minutes until risen and golden, and a skewer inserted in the middle comes out clean. Cool the muffins on a cooling rack, then dust with icing sugar to serve.