This recipe comes from a book called “The Sweet Life” by Antony Worral Thompson. All of the recipes us a sugar substitute called Splenda. You can however, re-substitute sugar for the substitute by making the conversion: 8tblsp Splenda = 100g sugar. If you get what I mean !!
These muffins were absolutely scrumptious. The raspberry flavour was quite intense, which according to Antony is due to using frozen rather than fresh ones. They were also still nice and fresh the next day.
Like all muffins they were quick and easy to make and I have since adapted the recipe for other fruits with great success. The only thing I haven’t done so far is to make them using Splenda !!
Here’s the recipe (my version):
Ingredients
200g plain flour
2 tsp. baking powder
100g caster sugar (or 8 tbsp. Splenda)
100g frozen raspberries, briefly thawed
1 egg
1 tsp. vanilla extract
50g butter, melted
100 ml semi-skimmed milk
1 ripe banana, mashed
Method
Preheat the oven to 200°C/180°fan and place 9 paper muffin cases in a muffin tin.
Sift the flour and baking powder into a large bowl and stir in the sugar and raspberries.
In another bowl, beat together the egg, vanilla, milk and melted butter. Then stir this mixture into the dry ingredients along with the mashed banana until just combined, avoiding over-mixing. The mixture should be lumpy but with no traces of dry flour. Divide the mixture evenly between the paper cases.
Bake for 20-25 minutes until risen and golden. Remove from the tin and cool on a wire rack.
Makes 9 muffins.
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