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
