White Chocolate & Raspberry Muffins

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.


White Chocolate and Raspberry Muffins
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Download PD • 4.25MB

This recipe yields 16 small cupcakes or 12 muffins


Ingredients:

  • 200g self-raising flour⁣

  • 80g caster sugar

  • 50g oats

  • 1 tsp baking powder

  • pinch of salt

  • 150g low-fat natural yoghurt⁣

  • 60ml low-fat milk

  • 50mls honey

  • 50mls olive

  • 2 eggs

  • 1tsp vanilla extract

  • 80g fresh or frozen raspberries

  • 60g white chocolate chips

Method:

  1. Preheat the oven to 180°C and line a muffin tray with cupcake cases.⁣

  2. In a large bowl, add the dry ingredients (flour, caster sugar, oats, baking powder and salt) - stir to combine. ⁣

  3. ⁣In a separate bowl, add the wet ingredients (yoghurt, milk, olive oil, maple syrup, eggs and vanilla extract) - stir to combine ⁣

  4. Pour the wet mix into the dry and mix through until smooth. Add the chocolate chips and raspberries

  5. Spoon the mixture into the muffin cases, Top with any spare raspberries and a sprinkle of oats

  6. Bake in the oven for 20-25 minutes until golden on top & a skewer comes out clean when inserted.

  7. (Optional - dust with icing sugar)

  8. Leave to cool before tucking in & enjoy! ⁣




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