I used to be a tomato hater but lover of anything tomatoey (like tomato pasta sauce). Now bruschetta is one of my favourite things. I don’t seem to have the same relationship with white chocolate though. I absolutely love anything flavoured with it but I’d never eat a piece of white chocolate. Strange aren’t I?
One of my favourite flavours with white chocolate is raspberry. I mentioned that I had an amazing white chocolate and raspberry muffin when I was out to breakfast on my Birthday last week and I couldn’t wait to make my own version at home.
I changed the recipe around to add some oats in place of some of the flour, used low-fat spread instead of butter and brown sugar (a little less than the original recipe) instead of white. The end result was just as good as the one I had at breakfast and they freeze really well too (I might have just had one for morning tea). I guarantee you won’t be disappointed if you whip up a batch of these!
Before I get to the recipe, it’s my Mum’s Birthday today. Happy Birthday Mum!!! I hope you have a fabulous day. xx
The best thing about muffins is they’re so very easy to make. Usually it’s just mixing up the dry ingredients together, mixing the wet ingredients together and then combining them. This recipe is no different. Start by whisking the sugar, oats, flour and baking powder together in a bowl until they’re well combined.
In another bit bowl, stir up the eggs, yoghurt, melted low-fat spread and vanilla until they’re smooth.
Tip the dry ingredients into the bowl and then stir it all together until everything is just combined.
Pour in the star ingredients, the raspberry and white chocolate (reserve a few raspberries) and fold them into the batter gently.
Divide the batter between the muffin cases. I used half the recipe and made 5 muffins. Top each muffin with a few raspberries and then bake them at 180C fan-forced for 35-40 minutes or until a skewer inserted in the middle comes out clean.
Leave them to rest for 5 minutes in the tin.
Transfer them to a wire rack to cool completely.
Dust the muffins with icing sugar to serve.
I think they taste best after a little zap in the microwave and spread with a bit of butter. Enjoy!
So what about you? Do you have any strange things that you don’t like but you like them when they’re in a different form?
Raspberry and white chocolate muffins adapted from Donna Hay
makes 10, approximately 250 calories per muffin
- 1 1/2 cups plain flour
- 1/2 cup rolled oats
- 4 tsp baking powder
- 3/4 cup brown sugar
- 1 cup low-fat greek yoghurt
- 2 eggs
- 1 tsp vanilla essence
- 2 tbsp low-fat spread, melted
- 1 cup frozen raspberries, mashed a little
- 1/2 cup chopped white chocolate or white chocolate melts
Pre-heat the oven to 180C fan-forced and line a muffin tin with 10 cases.
Sift the flour and baking powder into a bowl and then whisk them with the rolled oats and brown sugar.
In another larger bowl, mix the yoghurt, eggs, vanilla and melted spread.
Add the dry ingredients to the wet and stir them until just combined.
Fold through the chocolate and raspberries (reserve a couple for decorating).
Divide the batter between the muffin cases and top each one with a few raspberries.
Bake the muffins for 35-40 minutes or until a skewer comes out clean.
Leave them to rest in the tins for 5 minutes before transferring to a wire rack to cool completely.
Serve dusted with icing sugar with a little bit of butter.