A delicious lower sugar alternative to standard muffins. A great option for an afternoon snack, kids lunch box treat or an after dinner treat.
Makes 12
Ingredients
- 1 ½ cups frozen raspberries
- 2/3 cup white chocolate chips
- 2 cups plain flour
- 2 ½ teaspoons baking powder
- Pinch sea salt
- 1 cup skim milk (can use plant-based)
- 1/3 cup extra virgin olive oil
- ¼ cup sugar
- 2 eggs
Method
- 1 Pre-heat the oven to 200 degrees Celsius and lightly grease a 12-hole muffin pan.
- 2 In a bowl, whisk together the flour, baking powder and salt.
- 3 In a separate bowl, whisk together the eggs, milk, oil and sugar until combined.
- 4 Add the two mixtures together and combine.
- 5 Add the raspberries and white chocolate and fold into the mixture.
- 6 Spoon the mixture into the muffin cases and bake for 20 minutes or until a skewer comes out clean.
- 7 Set aside to cool for 10 minutes before serving.
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