Raspberry muffins 

These fresh and colourful muffins are perfect for breakfast. Serve them with a large fresh fruit salad and they make a quick and easy lunch.

• 285g/10oz/2 1/2 cups of wheat-free flour*
• 1tbsp wheat-free baking powder*
• 115g/4oz/1/2cup caster (super fine) sugar
• 1 large egg
• 250ml/8fl oz/1cup low-fat natural (plain) live yogurt
• 4 tbsp sunflower oil
• 170g/6oz/1 1/2 cups of fresh or lightly thawed frozen raspberries
• 12 paper cases
• 12 cup muffin tin

      * Coeliacs please use gluten free ingredients

• Preheat the oven to 200C/400F/Gas Mark 6.Arrange the paper cases in the muffin tin.
•  Sift the flour and the baking powder into a mixing bowl and stir in the sugar. Make a well in the centre of the mixture. Mix the egg, yogurt and oil in a separate bowl, then quickly pour and stir it into the flour mixture. Stir lightly untill just combined. Do not over-mix or the muffins will be heavy. Lightly fold in the raspberries with a metal spoon. Spoon the mixture into the paper cases.
• Bake the muffins for about 20 minutes until they have risen and are golden brown and firm. Transfer them to a wire rack and serve warm or cold. The muffins are best eaten fresh, on the day they were baked, but can be kept in an airtight container in the refrigerator for a few days.

Taken from Loose Wheat ,Lose Weight Diet Plan Book

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