Low-fat raspberry muffins
- Heat oven to 190 degC fan bake. Lightly brush a 12-hole standard muffin tin with olive oil (or you can use a baking spray).
- In a bowl, lightly beat egg whites until soft peaks form. Stir in melted spread, yogurt, vanilla, sugar and raspberries.
- Sift flour and baking soda over the wet ingredients, then stir just enough to combine.
- Spoon mixture into muffin tins and bake for 25 minutes or until firm and golden brown.