Low fat cooking spray; 225g self raising flour; tsp of bicarbonate of soda; pinch of salt; 25g oats; 100g caster sugar; 150g apple sauce; 3tbsps sunflower oil; 175g low fat natural yoghurt; 6 tbsps skimmed milk; 1 egg, beaten; 100g raspberries, fresh or frozen.
1. Preheat oven to 200oc. Lightly grease a non stick 12 hole muffin tin with cooking spray or simply use 12 paper cases and place in the holes in the tin.
2. Sift the flour, bicarbonate of soda and salt into a mixing bowl.
3. Reserve a tablespoon of oats for the muffin tops, then stir in the remaining oats and sugar into the flour.
4. In a seperate bowl, mix the apple sauce, oil, yoghurt, milk and egg together, then stir in this wet mixture into dry ingredients, mixing until just combined but still slightly lumpy. Stir in the raspberries, then spoon into the muffin tins, dividing the mixture evenly to make 12 muffins. Scatter with the reserved oats and bake in the oven for 20 minutes until risen, firm and golden brown. Cool on a wire rack.
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