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Photo of White chocolate and raspberry muffins by WW

White chocolate and raspberry muffins

5
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
18
Difficulty
Easy
The magic combo of white chocolate and raspberries with a hint of vanilla makes these light and fluffy muffins an irresistible treat. Enjoy some fresh from the oven, then freeze the rest to keep them handy for a morning or afternoon tea with friends.

Ingredients

Reduced fat oil spread

2 tbs

Caster sugar

150 g

Vanilla bean extract, alcohol free

1 tsp

Egg(s)

2 medium

99% fat-free, plain or natural yoghurt, unsweetened

150 g

White self-raising flour

1⅓ cup(s), sifted, (200g)

Mixed spice

1 tsp

White chocolate chips

50 g

Fresh raspberries

100 g, or frozen, chopped

Instructions

  1. Preheat oven to 180°C. Line 18 holes of 2 x 12-hole 1/3 cup (80 ml) capacity muffin trays with paper cases.
  2. Beat oil spread, sugar, vanilla and eggs in a large bowl with electric beaters until pale and creamy, then beat in yoghurt. Add flour and mixed spice and beat until combined. Fold through chocolate and raspberries.
  3. Spoon mixture evenly among paper cases. Bake for 12–15 minutes, until golden and a skewer inserted in the centre of muffins comes out clean. Stand muffins in trays for 5 minutes, then transfer to a wire rack to cool.

Notes

COOK'S TIPS: Try adding 2 tablespoons chopped pistachios with the chocolate in step 2. Sift 3 teaspoons icing sugar over cooled muffins for extra sweetness. TO REFRIGERATE: Store muffins in a reusable container for up to 3 days. TO FREEZE: Store muffins as above, for up to 2 months. Thaw at room temperature or microwave from frozen until warm.

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