Ingredients
- 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
Method
Pre-heat oven to 180 degrees celcius. Lightly grease a large 12 cup 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.
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