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makes 12
preparation time: 15 minutes
cooking time: 20 minutes
kilojoules per serve: 640kj
fat per serve: 1.2 grams
2 cups self-raising flour
1/2 cup brown sugar
1 egg
1 cup light banana yoghurt
1/2 cup skim milk
2 ripe bananas, peeled and mashed lightly with a fork
1/2 punnet raspberries (or 100g frozen raspberries)
Pre-heat oven to 180°C. Lightly grease a 12 by 1/2 cup capacity muffin tin. Combine flour & sugar in a bowl. Mix the egg, yoghurt & milk together & add to the flour mix (do not try and stir to a smooth batter keep some lumps in the mix). Stir through banana and then raspberries. Spoon into the muffin tins 3/4 full and bake for 20-25 minutes or until skewer comes out clean.
