Raspberry Muffins

These muffins are a great way to take advantage of seasonal raspberries. We have had a busy few months and I am somewhat chuffed that my first baking invention for a while has turned out OK. (To our overnight

visitors who tried them while they were still warm - they taste much better when cool). The texture of this batch was slightly dense but the raspberries kept they colour and flavour.

I made this batch with normal self-raising flour as I wanted to experiment with the sugar. However, they would probably be OK with Spelt.

Family verdict:  I made 12 this morning. 2 went to visitors, the other 10 disappeared within a couple of hours. Need I say more? 'Very good' - Nora.

Time needed: 10 minutes to make + 20-25 minutes to bake.

Makes: 12

Ingredients:

4 tbs olive oil
75 ml lactose free milk
2 medium eggs
200g flour (I used self-raising)
3 small, ripe bananas, mashed
1 tsp vanilla bean extract
40g Truvia (approx - see below)
75g raspberries - fresh or frozen

Method

1. Preheat the oven to 170C/gas mark 4. Line a 12 cup bun tray with paper cases.
2. Mix the oil, milk, eggs and vanilla bean extract in a bowl until blended.
3. Sift in the flour and combine well.
4. Add the mashed banana and combine. then stir in the raspberries. If you are using fresh they will slightly disintegrate, which is fine.
5. Taste a tiny amount of the mixture to test sweetness and add a Truvia until it tastes sufficiently sweet. This will depend on the ripeness of the fruit you have added. I added 40g.
6. When the mixture looks and tastes right, divide it between the paper cases.
7. Bake for 20-25 minutes, depending on your oven. The muffins will rise slightly and will brown.
8. Leave to cool on a rack before watching them disappear!
9.