Katie Lolas
Nov 18, 20191 min
White chocolate and raspberry muffins coming your way! They only took me 897234981 goes to nail. BUT at least I can safely say this recipe is perfect. Seriously though, they are incredibly morish because they’re SUPER light and fluffy with chucks of raspberry and white chocolate deliciousness. Perfect for satisfying that afternoon sugar craving.
Ready in: 30 minutes
Makes: 12 muffins
.
Ingredients:
2 cups self-raising flour
1/2 cup rice malt syrup
1/4 tsp salt
2 tbsp fresh lemon juice
1 cup milk (I used almond)
1/4 cup coconut oil, melted
1 heaped tsp cornflour
1 tsp vanilla extract
1 cup white choc chips
1 cup fresh raspberries
Method:
Step 1. Preheat oven to 180° and lightly coat muffin tray with coconut oil or extra virgin olive oil
Step 2. In a bowl combine the flour, rice malt syrup, salt, milk, lemon juice, coconut oil, cornflour and vanilla extract
Step 3. Fold in the raspberries and white chocolate. Do not over-mix
Step 4. Fill each tin evenly
Step 5. Bake for 17-19 minutes or until golden brown
✔️ENJOY and please let me know if you make them! #LLsweetTreat
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