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Serving:
Preheat the oven to 180oC. Spray a muffin pan lightly with non-stick spray.
In a blender, place all the ingredients for the crumcakes and blend until smooth. Spoon into the prepared muffin pan and bake for 10 - 12 minutes or until a skewer inserted comes out clean.
Transfer to a wire rack to cool.
Place the crumcakes on a serving plate and dust with icing sugar. Arrange a few raspberries on top and serve with a dollop of yoghurt.
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