Raspberry maple muffins
Gorgeous freshly baked muffins flavoured with fresh rapsberries and sweetened with maple syrup
10 mins
20 mins
90 kcal
10 mins
20 mins
90 kcal
makes
6
DIFFICULTY
EASY
makes
6
Difficulty
EASY
These were a little experiment as I really fancied something freshly baked but not unhealthy. These muffins have a bran flake base, so they are full of fibre, the raspberries give them a gorgeous flavour and the maple syrup and orange juice sweetens them up perfectly without making them oversweet.
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Raspberry maple muffins
Servings: 6
Gorgeous freshly baked muffins flavoured with fresh rapsberries and sweetened with maple syrupSyns: 3 per muffin
Print Recipe
Ingredients
- 25 g bran flakes
- 50 g self-raising flour
- 2 tsp baking powder
- 50 ml freshly squeezed orange juice
- 2 tbsp maple syrup
- 2 eggs
- 50 g fresh or frozen raspberries
Instructions
- Preheat oven to 180c
- Using a food processor, whizz up the bran flakes until finely chopped
- Add in the flour and baking powder and whizz up again
- Add in the egg, orange juice, and maple syrup and blend everything together
- Add in the rapberries and give them a quick pulse (you don't want to puree them, just break them up)
- Bake at 180c for 15-20 minutes (check them at 15)
Notes
I recommend spraying your muffin cases with a low calorie cooking spray to avoid these sticking- silicone cases would work best if you have them
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Hi, are these 3 syns using your h ex b
Or just 3 syns. Many thanks
Hi Tracey, these are just 3 syns per muffin without taking into account HEB, as to use your HEB you’d need to eat all the muffins and more. Hope that makes sense.