Berry muffins

These delicious, fruity Vimto Berry Mini Muffins are perfect for lunchbox snacks and simple enough to bake with the kids.

Made with Vimto No Added Sugar Squash, a mix of three fruit juices - grapes, raspberries and blackcurrants, these healthy Mini Muffins are butter-free and made with honey. You can substitute the fresh fruit for dried fruit - just add an extra 2 tbsp of Vimto to the mixture for extra moisture.

Nutritional information per muffin: kCals 146, Fat 7.2g, Sat fat 1g, Carbs 18.5g, Sugars 3.4g

• Cooking: 18 mins
• Serves: 12

What you need:

• 200g self-raising flour
• 50g porridge oats
• 150g mixed raspberries and blueberries (fresh or frozen)
• 5tbsp Vimto No Added Sugar Squash.
• 2 medium eggs
• 100g of runny honey
• 1 heaped teaspoon of bicarbonate of soda
• 5tbsp sunflower oil

What you do:

1. Heat oven to Gas Mark 5/190C. Line a 12 hole muffin tin with paper cases.
2. In a large bowl, mix together flour, bicarbonate of soda and oats.
3. In a jug, whisk together Vimto, eggs, honey and oil. Pour into the bowl, add the berries and gently stir to combine- do not over mix.
4. Spoon into the cases and bake for 18-20 mins until golden and risen.
5. Remove from the oven, cool in the tin for 5 mins, then transfer to a wire cooling rack to cool completely.

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