White chocolate and raspberry muffins

Name: White chocolate and raspberry muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 18 servings
Cuisine: Modern Australian
Ingredients: 2 tbs Reduced fat oil spread; 150 g Caster sugar; 1 tsp Vanilla bean extract, alcohol free; 2 medium Egg(s); 150 g 99% fat-free, plain or natural yoghurt, unsweetened; 1.333 cup(s) White self-raising flour sifted, (200g); 1 tsp Mixed spice; 50 g White chocolate chips; 100 g Fresh raspberries or frozen, chopped

Points®

Total Time

30 min

Prep

15 min

Cook

15 min

Serves

Difficulty

Easy

The magic combo of white chocolate and raspberries with a hint of vanilla makes these light and fluffy muffins an irresistible treat. Enjoy some fresh from the oven, then freeze the rest to keep them handy for a morning or afternoon tea with friends.

Ingredients

Reduced fat oil spread

2 tbs

Caster sugar

150 g

Vanilla bean extract, alcohol free

1 tsp

Egg(s)

2 medium

99% fat-free, plain or natural yoghurt, unsweetened

150 g

White self-raising flour

1⅓ cup(s), sifted, (200g)

Mixed spice

1 tsp

White chocolate chips

50 g

Fresh raspberries

100 g, or frozen, chopped

Instructions

Preheat oven to 180°C. Line 18 holes of 2 x 12-hole 1/3 cup (80 ml) capacity muffin trays with paper cases.
Beat oil spread, sugar, vanilla and eggs in a large bowl with electric beaters until pale and creamy, then beat in yoghurt. Add flour and mixed spice and beat until combined. Fold through chocolate and raspberries.
Spoon mixture evenly among paper cases. Bake for 12–15 minutes, until golden and a skewer inserted in the centre of muffins comes out clean. Stand muffins in trays for 5 minutes, then transfer to a wire rack to cool.

Notes

COOK'S TIPS: Try adding 2 tablespoons chopped pistachios with the chocolate in step 2. Sift 3 teaspoons icing sugar over cooled muffins for extra sweetness. TO REFRIGERATE: Store muffins in a reusable container for up to 3 days. TO FREEZE: Store muffins as above, for up to 2 months. Thaw at room temperature or microwave from frozen until warm.

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White chocolate and raspberry muffins

Ingredients

Instructions

Notes

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