Cinnamon and Raisin Mini Muffins

A little sweet treat to keep cravings at bay!

Cinnamon and Raisin Mini Muffins

Ingredients (makes 16)

Fry Light

6oz/170g self raising flour

1 level tsp baking powder

5 tbsp artificial sweetener

3 tsp ground cinnamon

2oz/57g Flora Light

3 medium eggs, beaten

5oz/142g fat free natural fromage frais

Zest of 1 orange

1 tsp vanilla essence

1oz/28g raisins

Icing sugar to dust

How to:

- Preheat oven to 180ºC. Place 16 mini muffin cases in a muffin tray and spray with Fry Light.

- Sift the flour and baking powder into a bowl and stir in the sweetener and cinnamon. Melt the low fat spread over a gentle heat, then whisk together with the eggs, fromage frais, orange zest and vanilla essence. Add this mixture to the flour along with with the raisins and stir until well combined.

- Spoon the mixture into the prepared muffin cases and bake for 25-30 minutes, or until cooked through (you can test this by inserting a skewer into the middle of the muffin - it will come out clean if it's cooked). Remove from the oven and allow to cool on a wire rack. Serve dusted with a little icing sugar.

Syns per serving: 2.5

Verdict:

Mini muffins with an almost bread like texture. A spicey Christmas flavour thanks to the cinnamon. They were good hot, straight from the oven - I never have the patience to wait for them to cool!
I was expecting the fromage frais to give a slightly bitter aftertaste, but this wasn't the case. They are very springy, so I hope this will mean that they will last a couple of days before going hard (something I find with SW cake recipes).

Again, I turned my oven to lower than what was recommended and took them out earlier than the recipe said. I did them in mini silicone cases and managed to get 18 out of the mixture. I was a little over keen with the icing sugar too - which is why they look like they have been snowed on!
 Appropriate for our weather at the moment though perhaps!

Tomorrow's (post roast) sweet is going to be the Christmas Chocolate Log with Raspberries - looking forward to it!