Updated: Jun 8
This is definitely a recipe worth making!
These are made with olive oil instead of butter for a heart-healthy swap and are lower in sugar in comparison to traditional muffins.
I have added the nutrition info below if you are interested in viewing this (and I must say for a muffin it's pretty good!).
If you want to download the recipe to print or keep click the link below.
This recipe yields 16 small cupcakes or 12 muffins
200g self-raising flour
80g caster sugar
1 tsp baking powder
pinch of salt
150g low-fat natural yoghurt
60ml low-fat milk
1tsp vanilla extract
80g fresh or frozen raspberries
60g white chocolate chips
Preheat the oven to 180°C and line a muffin tray with cupcake cases.
In a large bowl, add the dry ingredients (flour, caster sugar, oats, baking powder and salt) - stir to combine.
In a separate bowl, add the wet ingredients (yoghurt, milk, olive oil, maple syrup, eggs and vanilla extract) - stir to combine
Pour the wet mix into the dry and mix through until smooth. Add the chocolate chips and raspberries
Spoon the mixture into the muffin cases, Top with any spare raspberries and a sprinkle of oats
Bake in the oven for 20-25 minutes until golden on top & a skewer comes out clean when inserted.
(Optional - dust with icing sugar)
Leave to cool before tucking in & enjoy!