Ingredients:
Makes 12
350g plain flour
10 tbsp Hermesetas SteviaSweet
1 ½ tbsp baking powder
175g low fat butter
1 whole egg
1 egg yolk
150ml skimmed milk
2 bananas, peeled and mashed
125g fresh raspberries
25g flaked almonds
Nutritional Information:
| Calories | Fat | Saturated fat | Carbohydrate | |
| Portion | 203 | 8g | 2g | 29g |
Method:
Line a 12-hole muffin tin with large paper cases. Preheat oven to 200°C. Sieve the flour, Hermesetas SteviaSweet and baking powder into a bowl and rub in the low fat butter until evenly distributed. Beat the egg and egg yolk together then add enough milk to make up to 150ml. Stir the liquid into the dry ingredients and add the mashed bananas and fresh raspberries. Divide the mixture between the muffin cases. Sprinkle the almonds on top, then cook for 30-35 minutes until well risen and golden brown. Cool on a wire rack.
Freezer Note: Store sealed for up to 4 weeks. Thaw for two hours.
