This month's recipe of the month is 

RASPBERRY AND HAZELNUT MUFFINS

These light and fruity muffins made with 
Tate & Lyle Light Cane are great for those that can't resist muffins! Just see how quick it is to make them and how light they are. 

Tate & Lyle Light Cane has all the taste of sugar but 33% fewer calories. It's perfect for anyone looking for convenient low calorie alternatives! Available from Morrison's, Waitrose, Iceland and Co-op.

 Makes 12
Prep time: 10 minutes
Cooking time: 15 minutes

 

Ingredients

110g/4oz self raising flour
1 tbsp baking powder
175g/6oz plain wholemeal flour
75g/3oz Tate & Lyle Light Cane
75g/3oz toasted chopped hazelnuts
1 large egg
300ml/½ pint semi-skimmed milk
5 tbsp sunflower oil
150g/5oz fresh raspberries

Instruction

1. Preheat the oven to 200C/400F/gas mark 6. Place paper cases in a 12 hole muffin tin.

2. Sift the self-raising flour and baking powder into a bowl, stir in the wholemeal flour, Tate & Lyle Light Cane and hazelnuts.

3. Whisk the egg, milk and oil together then add to the dry ingredients. With a large metal spoon or plastic spatula, quickly and lightly fold together with about 5 stirs.

4. Add the raspberries and give the mixture 3 more turns. Do not worry if it looks lumpy. Spoon into the paper cases and bake for 15 minutes until rise, and golden. Cool on a wire rack.

5. Best eaten same day.

Tip: If using frozen raspberries, add them while still frozen to keep their shape, if defrosted they will ooze too much juice into the mixture and make it soggy.