Raspberry and white chocolate muffins - a 'healthy' version and Happy Birthday Mum!
Raspberry and white chocolate are the perfect match but even more delicious in these raspberry and white chocolate muffins with a healthy twist.
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Servings: 10 muffins
Calories: 237kcal
Ingredients
- 1½ cups plain AP flour
- ½ cup rolled oats
- 4 teaspoon baking powder
- ¾ cup brown sugar
- 1 cup low-fat greek yoghurt
- 2 eggs
- 1 teaspoon vanilla essence
- 2 tablespoon butter melted
- 1 cup frozen raspberries mashed a little
- ½ cup chopped white chocolate or white chocolate melts
Instructions
- Pre-heat the oven to 180C (356F) fan-forced and line a muffin tin with 10 cases.
- Sift the flour and baking powder into a bowl and then whisk them with the rolled oats and brown sugar.
- In another larger bowl, mix the yoghurt, eggs, vanilla and melted spread.
- Add the dry ingredients to the wet and stir them until just combined.
- Fold through the chocolate and raspberries (reserve a couple for decorating).
- Divide the batter between the muffin cases and top each one with a few raspberries.
- Bake the muffins for 35-40 minutes or until a skewer comes out clean.
- Leave them to rest in the tins for 5 minutes before transferring to a wire rack to cool completely.
- Serve dusted with icing sugar with a little bit of butter.
Notes
Storage: Store in an airtight container for up to 3 days. Freeze for up to 3 months. We throw them all in a ziplock bag or container. Alternatively, freeze individually wrapped in plastic wrap to be popped straight in lunchboxes.
Nutrition
Calories: 237kcal | Carbohydrates: 34g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 240mg | Potassium: 179mg | Fiber: 2g | Sugar: 25g | Vitamin A: 174IU | Vitamin C: 3mg | Calcium: 211mg | Iron: 1mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
