Raspberry and White Chocolate Muffins
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Prep Time
15 MINS
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Cook Time
25 MINS
- KCals 85
- Carbs 2G
8 Servings
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
Instructions
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Sift your coconut flour and baking powder in a bowl.
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Mix in your Quaker Super Fruits sachet and then add your vanilla essence, sweetener and egg yolks.
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Mix in your water being sure to mix well.
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Whisk your whites until stiff.
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Add a spoonful at a time and mix well until you have a workable consistency, then gently fold in the remaining whites.
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Gently fold in your raspberries and spoon the mix into your muffin cases.
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Bake in a preheated oven at 180°C for 25 minutes.
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Once out the oven, add one small white chocolate button on top and place a fresh raspberry on once the button starts to melt.
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Dust with icing sugar and enjoy.