When it comes to cakes, very little beats a moist, soft, light, fruity muffin and these raspberry versions are no exception
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Calories per portion: 216 Kcal
Fat per portion: 13g of which saturated 7.6g
Makes: 9 muffins
If you have raspberries left over from your punnet, stir them into Greek yogurt and top with runny honey for a quick and tasty pud.
If raspberries aren't around, these muffins are just as scrummy if you use the same weight of fresh blueberries instead.
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