Raspberry & White Chocolate Muffins

Ingredients

• Wheat flour

  White, cake, enriched

  2 cup unsifted, dipped or 274g

• Sweetener

  ¾ cup or 150g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  4 tsp or 18g

• Salt

  Table

  ¼ tsp or 2g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Nonfat greek yogurt

  Nonfat, plain

  ¼ cup or 60g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Olive oil

  Salad or cooking

  ⁵⁄₁₆ cup or 65g

• Vanilla extract

  1 tsp or 4g

• Raspberries

  Frozen, red, sweetened

  1 cup, unthawed or 250g

• White chocolate

  Candies

  ½ cup chips or 85g

Directions

1. Preheat the oven to 180C and grease a muffin tin or line with paper cases.
2. Add dry ingredients to a medium sized mixing bowl and whisk together until combined.
3. In a small bowl whisk together milk, yoghurt, egg, oil & vanilla.
4. Make a well in the centre of the dry ingredients and pour the wet ingredients in. Mix together gently until barely combined. Add raspberries & white chocolate and fold in gently. DON'T overmix the batter a few small lumps are fine.
5. Evenly distribute the batter between the 12 prepared muffin tins.
6. Bake for 25-30 minutes until the tops are starting to brown or until a toothpick inserted into the centre comes out clean.
7. Allow to sit in the muffin tins for 10 minutes before turning out onto a cooling rack.
8. Store in an airtight container for 5 days or freeze.
9. Recipe by: Laura (source: https://www.thekiwicountrygirl.com/raspberry-white-chocolate-muffins/#recipe)

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