I adapted this from a loaf recipe. You can put this batter in any size tin, really. I like the tanginess the yoghurt adds to the mix.
cooking
oil spray
1 cup
frozen raspberries
1/2 cup
brown sugar
2 eggs,
lightly beaten
3/4 cup
low-fat vanilla yoghurt
1 3/4
cups self-raising flour
1/3 cup
ground almonds
Preheat
oven to 180ºC. Spray an 11x21cm loaf pan or 12 muffin tins/cases with cooking oil. Line the base and
two long opposite sides with non-stick baking paper, allowing overhang.
Combine all ingredients in a large bowl. Spoon into the prepared pan and smooth
the surface.
Bake
for about 20 minutes, or until a skewer inserted into the centre comes out
clean. Turn out onto a wire rack to cool.