Weightwatchers Raspberry Muffins

No, wait! STOP. Come back, keep reading. 


I know they are officially "Weightwatchers Raspberry Muffins" but they are delicious. No need to wander off in search of yummier muffins. 


My frustration level rose yesterday, after searching the internet for some time, and getting frustrated with recipes like this one which lists as ingredients: 

1 (18 ounce) box spice cake mix

1 cup water

15 ounces canned pumpkin

1 teaspoon vanilla extract

1 1/2 teaspoons cinnamon

That is NOT a recipe. It is the instructions for assembling a cake from a box. A cake recipe starts with milk, flour and eggs. 

Eventually I found one - on the Weightwatchers UK website here and the recipe for Blueberry Muffins. I adapted this slightly to make Raspberry Muffins. I did not have yogurt so used sour cream, and added slightly more sugar to make up for that. I also added vanilla essence. 

The muffins turned out better than expected. The sour cream and the raspberries harmonise well with the vanilla essence and the added sugar is definitely needed to make them sweet enough. If you are not looking for a "diet" cake, then you could add more sugar but I don't really think it is necessary. My husband proclaimed them "perfect" as they are. 

They were very easy to make, and I will certainly be making them again.

200g Plain Flour

1/2 tsp Bicarb of Soda

2 tsp Baking powder

100g Caster Sugar

1 pinch Salt

75g Margarine 

100g Sour Cream

100ml Milk

1 tsp Vanilla Essence

1 Egg

Two handfuls of frozen Raspberries.

 Put the oven on at 200g and line a muffin/yorkshire pudding tin with muffin cases. Combine the dry ingredients in a bowl. You may use child labour for this bit. 

The recipe calls for the marg to be melted, I just whisked it in with the egg quickly and then added to the dry ingredients. I mixed for a good few minutes until the mixture was light and fluffy.

Then spoon into the paper cases. By this time my son had wandered off but my daughter was still interested.

Her favourite part of baking was next - licking the bowl.

The recipes says to put the fruit into the mixture, but I did not want the raspberries getting too mushy so I put them on top. They sank into the mixture while baking.

A little sprinkling of sugar while they were still hot.

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MmeLindt's Raspberry Muffins

200g Plain Flour

1/2 tsp Bicarb of Soda

2 tsp Baking powder

100g Caster Sugar

1 pinch Salt

75g Margarine 

100g Sour Cream

100ml Milk

1 tsp Vanilla Essence

1 Egg

Two handfuls of frozen Raspberries.

 Put the oven on at 200g and line a muffin/yorkshire pudding tin with muffin cases. Combine the dry ingredients in a bowl. Add wet ingredients and mix well until mixture light and fluffy. Spoon into muffin cases and drop a few raspberries in each case. Bake for about 20 minutes until well risen and golden on top.