Raspberry and White Chocolate Muffins
found in Baking - Individual Cakes, Buns & Biscuits
 | 5 SPs |  | Vegetarian |  | Nut Free |
|
Prep: 15 minutes
Cook: 20 minutes
Difficulty:
Easy
Juicy raspberries and delicious white chocolate form a great partnership in these easy-to-make muffins
Ingredients
- 3 tbsp low-fat spread
- 150g caster sugar
- 2 eggs
- 150g greek yogurt
- 200g flour (plain), sifted
- 1 tsp bicarbonate of soda
- 1 tsp mixed spice
- 1 tsp vanilla extract
- 50g white chocolate chips
- 100g raspberries, plus one per muffin to decorate
- 1 tbsp icing sugar
Directions
1
Preheat the oven to 180°C / 160°C (fan oven) / 360°F / Gas Mark 4. Line muffin tins with paper cupcake or muffin cases.
2
With a hand-held electric mixer, beat the spread and sugar until fluffy. Beat in the eggs and yogurt, then the flour, bicarbonate of soda, mixed spice and vanilla extract. Fold in the chocolate and chopped raspberries.
3
Divide the batter between the cases, then bake for 20-25 minutes until risen and golden, and a skewer inserted in the middle comes out clean. Cool the muffins on a cooling rack, dust with icing sugar then top each one with a whole raspberry.
