Raspberry & white chocolate muffins

Raspberry & white chocolate muffins


Low Fat Spread

3 tablespoons

Caster Sugar

150 g

Egg, whole, raw

2 medium, raw

0% fat natural Greek yogurt

150 g

Plain White Flour

200 g, sifted

Bicarbonate of Soda

1 teaspoons, level

Mixed Spice

1 teaspoons, level

Vanilla Extract

1 teaspoons, level

White Chocolate

50 g, white chcolate chips


100 g, roughly chopped

Icing Sugar

3 teaspoons, level, to decorate


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a 2 x 8-hole muffin tins with paper cupcake or muffin cases.
  2. With a hand-held electric mixer, beat together the spread and sugar until light and fluffy. Then beat in the eggs and yogurt, then the flour, bicarbonate of soda, mixed spice and vanilla extract. Fold in the chocolate chips and chopped raspberries until evenly distributed.
  3. Divide the batter evenly between the cases and pop in the oven 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, then dust with icing sugar to serve.
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