1 1/2 cups of self-raising flour
1/2 to 3/4 cup of Splenda (you can use sugar if you prefer)
1 tablespoon of Macadamia oil (you can use melted butter if you prefer)
1 large egg
3/4 cup of milk
3/4 cup of frozen raspberries (separated)
Whisk the milk, egg and oil together then add the frozen raspberries.
Gently stir in the Splenda and then little by little, stir in the self-raising flour until there is no more flour showing when you stir it. Be gentle. If you stir too much or too vigourously you’ll make the muffins tough.
Spray a light spray of oil into some silicone muffin tins and split the mixture evenly between the six muffins. Place them in the oven and cook at 200deg C for 15 – 20 mintues, or until the muffins are golden brown and spring back when touched.