• 1 ½ cups self raising flour
• ½ tsp mixed spice
• 1 cup oatbran
• ¾ cup Equal Spoon for Spoon
• 140g apple & strawberry puree
• 200g 900% fat free vanilla yoghurt
• 1 egg, lightly beaten
• 2 tbsp light olive oil
• 150g frozen raspberries
• 20g white chocolate

Preheat oven to 200°C. Lightly grease 10 muffin holes with canola cooking spray to line with muffin cases. Sift together the flour and mixed spice. Stir in the oatbran and Equal. Whisk together the apple and strawberry puree, yoghurt, egg and oil. Stir in the dry ingredients and mix to combine. Gently fold through ¾ of the raspberries.

Divide mixture between the holes, press the remaining raspberries into the tops of the muffins. Bake for 25 minutes or until risen and golden. Remove the muffins from the oven and finely grate white chocolate over the top.