Top UK chef, Antony Worrall Thompson, says; "It's still possible to enjoy lunchtime treats whilst reducing the added sugar. My wife regularly cooks for my children, as do I, and we simply swap sugar for the low calorie sweetener SPLENDA®. Try my lunchbox friendly recipes - my kids can't tell any difference in taste - and you'll be safe in the knowledge that you're cutting down your child's sugar intake without sacrificing any of the great flavour." MAKES 8 · 200g plain flour · 2 teaspoons baking powder · 8 tablespoons Splenda granulated sweetener · 100g frozen raspberries, briefly thawed · 1 egg · 1 teaspoon vanilla extract · 50g butter, melted · 100ml semi-skimmed milk · 1 ripe banana, mashed
1. Preheat the oven to 200°C/400°F/gas mark 6. Place 8 paper muffin cases into a muffin tray, or use squares of greaseproof paper. 2. Sift the flour and baking powder into a large mixing bowl. Stir in the sweetener and raspberries. 3. Beat together the egg, vanilla extract, melted butter and milk. Stir into the dry ingredients with the mashed banana until just combined. Avoid overmixing and do not beat. The mixture will be quite lumpy, but there should not be any traces of dry flour. Spoon into the paper cases. 4. Bake for 20-25 minutes until risen and golden. Cool on a wire rack. Per serving: 171kcal; 4g protein; 6g fat; 3.6g saturated fat; 26g carbohydrate; 6g sugars; 1.2g fibre; 0.2g sodium