Blackcurrant yoghurt cakes

Instructions

1 Preheat oven to 180°C. Lightly grease a muffin pan with a little spray oil. Cream spread with sugar until light and fluffy using a wooden spoon or electric beater.

2 Add eggs one at a time, beating well after each addition.

3 Sieve flours with mixed spice. Fold dry ingredients into eggs with yoghurt. Add blackcurrants or cranberries. Stir in lightly.

4 Spoon mixture into prepared muffin pan and level surface with a knife. Cook for 25-30 minutes, until golden brown and firm to touch. Cool before icing. Ice with glacé icing and top with fresh or frozen berries of your choice.