These Raspberry and White Chocolate Muffins are so easy to make. You won’t fail to be impressed by how great they are….and how slimming friendly they are!
- 3 GREEN
- 2 BLUE
- 2 PURPLE
NutritionPER SERVING
- CALORIES85
- CARBS2G
- PROTEIN4G
- FAT3G
- SATURATES1G
- SUGARS1G
These Raspberry and White Chocolate Muffins are your slimming friendly saviour when you find yourself reaching for the cake tin or craving a sweet treat.
Our Raspberry and White Chocolate Muffins are incredibly easy to make and as delicious and as satisfying as the real thing.
You can easily get 8 good size muffins from this recipe so don’t be shy when it comes to filling the muffin cases.
This Raspberry and White Chocolate Muffins recipe call for coconut flour give them that ‘muffin’ texture without increasing on calories. If you are unfamiliar with cooking with coconut flour, you should know that it’s very fibrous and absorbent so your liquid soaks up very quickly.
The eggs we used for these Raspberry and White Chocolate Muffins were very large eggs, so you may need to add a little more if using medium or mixed-size eggs.
What diets are these Raspberry and White Chocolate Muffins suitable for?
These Raspberry and White Chocolate Muffins are suitable for vegetarian diets
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
How Weight Watchers friendly is this Raspberry and White Chocolate Muffins recipe?
- You need to count 3 Points per portion of this Raspberry and White Chocolate Muffins recipe if you’re on WW Green.
- You need to count 2 Points per portion of this Raspberry and White Chocolate Muffins recipe if you’re on WW Blue.
- You need to count 2 Points per portion of this Raspberry and White Chocolate Muffins recipe if you’re on WW Purple.
Do you need any special ingredients to make Raspberry and White Chocolate Muffins?
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Coconut flour is great to use as a substitute for normal flour. Since coconut flour is rich in fibre, it absorbs more liquid than most other flours.
This means, you can reduce the amount of coconut flour (and also the calorie count) when you swap with regular wheat flour.
We use Sukrin Gold which is an all-natural granulated Stevia sweetener alternative to sugar with zero calories.
Sukrin Gold doesn’t have that strange aftertaste that a lot of artificial sweeteners do! It also shares the exact same sweetness and weight to sugar – which makes it really easy to substitute in recipes like this Raspberry and White Chocolate Muffins. If you are using a powdered sweetener, then please check how it compares to sugar. In some cases, you’ll need to use less, as powdered sweeteners weigh less.
That being said, you don’t have to use Sukrin – there are lots of other high quality granulated sweeteners available from the supermarket, such as Canderel Sugarly, and Natvia
How many calories are in Raspberry and White Chocolate Muffins?
There are 85 calories per portion in this Raspberry and White Chocolate Muffins recipe, which means it falls into our Everyday Light category.
These Raspberry and White Chocolate Muffins are perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
1
Sift your coconut flour and baking powder in a bowl.
Step 2
Mix in your Quaker Super Fruits sachet and then add your vanilla essence, sweetener and egg yolks.
Step 3
Mix in your water being sure to mix well.
Step 4
Whisk your whites until stiff.
Step 5
Add a spoonful at a time and mix well until you have a workable consistency, then gently fold in the remaining whites.
Step 6
Gently fold in your raspberries and spoon the mix into your muffin cases.
Step 7
Bake in a preheated oven at 180°C for 25 minutes.
Step 8
Once out the oven, add one small white chocolate button on top and place a fresh raspberry on once the button starts to melt.
Step 9
Dust with icing sugar and enjoy.
1
Sift your coconut flour and baking powder in a bowl.
Step 2
Mix in your Quaker Super Fruits sachet and then add your vanilla essence, sweetener and egg yolks.
Step 3
Mix in your water being sure to mix well.
Step 4
Whisk your whites until stiff.
Step 5
Add a spoonful at a time and mix well until you have a workable consistency, then gently fold in the remaining whites.
Step 6
Gently fold in your raspberries and spoon the mix into your muffin cases.
Step 7
Bake in a preheated oven at 180°C for 25 minutes.
Step 8
Once out the oven, add one small white chocolate button on top and place a fresh raspberry on once the button starts to melt.
Step 9
Dust with icing sugar and enjoy.
How do you know when the Raspberry and White Chocolate Muffins are cooked?
Bake for 25 minutes until golden.
How long can you keep Raspberry and White Chocolate Muffins in the fridge?
Store any leftovers in an airtight container with a lid. You can keep leftover Raspberry and White Chocolate Muffins for approximately 3 days.
Can I freeze Raspberry and White Chocolate Muffins?
We do not recommend freezing this recipe.
Instructions
- Sift your coconut flour and baking powder in a bowl.
- Mix in your Quaker Super Fruits sachet and then add your vanilla essence, sweetener and egg yolks.
- Mix in your water being sure to mix well.
- Whisk your whites until stiff.
- Add a spoonful at a time and mix well until you have a workable consistency, then gently fold in the remaining whites.
- Gently fold in your raspberries and spoon the mix into your muffin cases.
- Bake in a preheated oven at 180°C for 25 minutes.
- Once out the oven, add one small white chocolate button on top and place a fresh raspberry on once the button starts to melt.
- Dust with icing sugar and enjoy
Ingredients
For the muffins
- 1 sachet Quaker Super Goodness Super Fruits
- 25 g Sukrin coconut flour
- 1 tsp baking powder
- 1 tsp vanilla extract or essence
- 2 tbsp water
- 2 tbsp granulated sweetener
- 5 eggs separated
- 50 g raspberries
For the topping
- 8 Raspberries
- 8 white chocolate buttons
- Dusting granulated sweetener
