250g/9oz/2½ cups plain (all-purpose) flour
2½ tsp baking powder
a pinch of salt
100g/3½oz/7 tbsp caster (superfine) sugar
200g/7oz/¾ cup low-fat natural yogurt
75g/3oz/6 tbsp melted butter
2 medium eggs, beaten
125g/4oz/scant 1 cup raspberries
1 Preheat the oven to 190°C/375°F/Gas 5.
2 Sift the flour and baking powder into a mixing bowl. Mix in the salt and sugar.
3 Blend the yogurt with the melted butter and beaten egg and stir into the dry ingredients until thoroughly mixed. Fold in the berries to distribute them evenly through the mixture.
4 Line a muffin pan with 12 paper cases and divide the mixture among them. Bake in the oven for 20 minutes or until well risen and golden. Cool on a wire rack.