Raspberry Muffins with Vetta SMART Protein Flour

1. Preheat your oven to 180 degrees fan forced and grease a 12 cup muffin tray or fill with muffin liners.
2. In a medium bowl combine the wet ingredients until mixed; milk, Greek yoghurt, eggs, vanilla extract and extra virgin olive oil.  
3. In another medium bowl, combine the dry ingredients until mixed; Vetta SMART Protein Plain Flour, baking powder and baking soda.
4. Fold the wet ingredients into the dry ingredients and stir until just combined. Add 3/4 of the fresh raspberries and fold through until just combined.
5. Pour the batter into your muffin tray and top with the remaining fresh raspberries (about 2-3 per muffin).  
6. Bake for 17-20 minutes or until cooked through and slightly golden in colour. Allow the muffins to cool for 5 minutes and then enjoy! 

Nutrition Information 

Per serve (one serve = one muffin)  

• Energy: 1095kJ 
• Protein: 8.7g 
• Fat: 11.9g
• Sat Fat: 2.4g 
• Carbs: 27.4g 
• Sugars: 14.6g 
• Fibre: 3.47g
• Sodium: 60mg