35 minutes
Raspberry White Chocolate Muffins
ARTICLE
01 October 2024
2 mins read
2 mins read
Prep time:
Serves:
12
Average cost:
$0.90
Ingredients
1 cup almond meal
1 cup gf self raising flour
⅓ cup caster sugar
1 tsp baking powder
¾ cup frozen raspberries
½ cup white chocolate chunks
2 eggs
¼ cup milk
¼ cup plain yoghurt
¼ cup extra virgin olive oil
1 tsp vanilla extract
1 cup gf self raising flour
⅓ cup caster sugar
1 tsp baking powder
¾ cup frozen raspberries
½ cup white chocolate chunks
2 eggs
¼ cup milk
¼ cup plain yoghurt
¼ cup extra virgin olive oil
1 tsp vanilla extract
Method
- Preheat oven to 190°C and grease a muffin tin with a little oil or butter, alternatively use a silicone muffin tray
- .In a large mixing bowl add the almond meal, flour, sugar, and baking powder and mix well. Set aside.
- In a separate bowl add the eggs, milk, yoghurt, olive oil and vanilla extract. Whisk together.
- Chop the white chocolate chunk and add along with the raspberries to the flour mixture. Combine the flour mixture with the wet ingredients and stir gently, trying not to break up the raspberries until just combined.
- Divide the mixture between 12 muffin holes and bake in the preheated oven for 25 minutes.
- Remove from the oven and allow to cool slightly before removing from the muffin tray.
Notes:
- Swap the raspberries for blueberries or the white chocolate for dark chocolate depending on your preference
- If not using gluten free flour you may need a little more or a little less liquid depending on what flour you are using. I’d suggest keeping the milk out and adding bit by bit at the end until you achieve a thick batter consistency that you can spoon into the muffin trays.
Dietary:
- Gluten Free (GF)
- Cheap eat <$5 per serve (<$5)
- Meal Prep Friendly (MPF)
Nutritional Information (per serve)
| Calories | Protein | Carbs | Fats | Fibre |
|---|---|---|---|---|
| 172 | 3 | 21 | 8 |
1 |
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