White chocolate and raspberry muffins
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 18 • 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
1
Preheat oven to 180°C. Line 18 holes of 2 x 12-hole 1/3 cup (80 ml) capacity muffin trays with paper cases.
2
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.
3
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.