I was looking for a muffin recipe that doesn't require any cooking oil or too much butter and I found Blueberry Muffin in Kuali.com. However, I used raspberry filling and chocolate chips instead. Due to the low fat content, the muffins were not very fluffy and they're best finished eaten on the day itself!

What you need:

• 175g plain flour
• 2 tsp baking powder
• 1/4 tsp salt
• 2 eggs
• 50g butter, melted
• 170ml UHT milk
• 1/2 tsp vanilla essence
• Dollops of raspberry filling
• Chocolate chips, as much as you like
  

Directions:

1. Sift the flour, baking powder and salt together. Line a 12-cup muffin pan with paper cups. Preheat oven to 200 ºC.
2. Whisk eggs until blended, then add the melted butter, essence and milk. Stir well into combine.
3. Make a well in the centre of the sifted ingredients and pour in the egg mixture. Use a large metal spoon to stir until the flour is moistened and not lumpy or until the mixture becomes smooth.
4. Spoon half the batter into 6 muffin cups, then drop a dollop of raspberry filling into each. Use a skewer to swirl the raspberry into the batter.
5. For the second half of the batter, mix well the chocolate chips into it. Spoon into the remaining muffin cups.
6. Bake in a preheated oven for 20 to 25 minutes or until the muffins spring back when they are pressed lightly. Again, best eaten on the day of baking itself!