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.