Healthy Berry Cakes

For the muffins: heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 12 hole muffin tin.

Mix together the yoghurt, oil, lemon juice and egg whites until well blended.

Stir together the flour, sugar, baking powder and salt in a mixing bowl.

Add the wet ingredients to the dry, and mix until just combined. Gently stir in the raspberries.

Spoon into thetins and bake for 15-20 minutes until golden. Cool in the tin for a few minutes, then place on a wire rack to cool completely.

For the raspberry sauce: in a pan over a medium heat, combine half the raspberries, the sugar and lemon juice.

In a small bowl, whisk the cornflour into the cold water until smooth. Pour the cornflour mixture into the pan and bring to a boil.

Reduce the heat and simmer for about 5 minutes, stirring frequently, until thickened.

Puree the sauce with a handheld blender or potato masher. Stir in the remaining raspberries and set aside to cool. The sauce will continue to thicken as it cools.