These Raspberry and Vanilla Mini Muffins are so cute, and so yummy! They are quick and easy to make and are a great little treat.
1 ½ cups self raising flour
⅓ cup caster sugar
1 cup reduced fat vanilla yoghurt
80g reduced fat margarine or butter, melted
1 egg, beaten
1 teaspoon vanilla essence
½ cup frozen raspberries
Preheat the oven to 180°C. Grease two 12 hole mini muffin tins.
Mix the flour and sugar together in a large bowl. Add the yoghurt, margarine, egg and vanilla to the flour and stir until combined.
Roughly chop the raspberries, and then fold through the mixture.
Fill the muffin holes with the mixture. Bake for approximately 18 minutes or until the tops of the muffins are golden. Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. If you like, dust with icing sugar before serving.