Great tasting muffins packed full of fruit.
Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Grease a nonstick muffin tin.
Sift self-raising flour and add bicarbonate of soda and a pinch of salt into a bowl, then stir in Splenda® and the juice of 1⁄2 lemon.
In a separate bowl mix low-fat natural yogurt, skimmed milk, vanilla extract and 1 beaten egg, adding melted olive light spread and jar of Bramley apple sauce.
Stir the wet mixture into the dry ingredients, mix it just enough to remove pockets of flour. Gently stir in 75g blackberries.
Pour the mixture into the tin and scatter the remaining 75g blackberries on top. Bake for 20 minutes, until the muffins are risen, firm and golden.
Remove and cool on a wire rack. Best eaten within 2 days.
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