SW Raspberry and White Chocolate Muffins

INGREDIENTS

50 g self rising flour for 8 syns

3 tbsp granulated sweetner 

These Raspberry and White Chocolate Muffins are incredibly easy to make

and you won’t fail to be impressed by how fantastic they are…..and how

slimming friendly they are!

You can easily get 8 good size muffins from this recipe and I don’t do tiny

portions.

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

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 between 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