Ingredients
- 2 cups self-raising flour or 2 cups plain AP flour with 4 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup low-fat spread
- ¾ cup sugar
- 4 large egg whites
- 240 g 8.5oz low-fat ricotta cheese
- ½ tablespoon vanilla
- 1 cup fresh or frozen raspberries
Instructions
- Preheat the oven to 175C(347F) fan-forced.
- Line a muffin tin with cupcake liners
- Mix the flour and baking soda together.
- In the bowl of an electric mixer, beat together the spread and sugar until smooth and creamy and then add the egg whites.
- Remove the bowl from the stand and mix in the ricotta then the flour and vanilla.
- Gently fold through the raspberries.
- Spoon the batter into the pans.
- Bake the muffins for 15 minutes or until browned on top.
- Transfer them to a wire rack to cool.
- Serve them up straight away or freeze individually cling-wrapped muffins and defrost as desired.
Nutrition
Calories: 95kcal
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
