Raspberry and banana muffins

If you're looking to lose that post-baby weight, or just a mum who likes to keep trim, then you'll love these low calorie treats.

Top UK chef Antony Worrall Thompson says: “Do what I do to help control my calorie and sugar intake - simply swap sugar for new SPLENDA® Brown Sugar Blend. Be safe in the knowledge you are cutting down on calories without sacrificing any of the great taste.”

Raspberry and banana muffins

MAKES 8

• 200g plain flour
• 2 teaspoons baking powder
• 8 tablespoons Splenda granulated sweetener
• 100g frozen raspberries, briefly thawed
• 1 egg
• 1 teaspoon vanilla extract
• 50g butter, melted
• 100ml semi-skimmed milk
• 1 ripe banana, mashed

Preheat the oven to 200°C/400°F/gas mark 6. Place 8 paper muffin cases into a muffin tray, or use squares of greaseproof paper.

Sift the flour and baking powder into a large mixing bowl. Stir in the sweetener and raspberries.

Beat together the egg, vanilla extract, melted butter and milk. Stir into the dry ingredients with the mashed banana until just combined. Avoid overmixing and do not beat.  The mixture will be quite lumpy, but there should not be any traces of dry flour. Spoon into the paper cases.

Bake for 20-25 minutes until risen and golden. Cool on a wire rack.

Per serving: 171kcal; 4g protein; 6g fat; 3.6g saturated fat; 26g carbohydrate; 6g sugars; 1.2g fibre; 0.2g sodium

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