white_chocolate_and_raspberry_muffins_600

White Chocolate and Raspberry Muffins

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These muffins are perfect to nibble on in any occasion, from breakfast to a snack.

10m
Prep time
25m
Cook time
250
Calories
10
Ingredients
12
Servings

What you'll need

Pure Vanilla Extract

Ingredients

Step1
Cake Mate Cupcake Liners
2 eggs
1/3 cup (75 ml) sugar
1 tbsp (15 ml) Pure Vanilla Extract
1/2 cup (125 ml) milk
1/3 cup (75 ml) vegetable oil
2 cup (500 ml) all-purpose flour
2 tsp (10 ml) baking powder
1 2/3 cups (400 ml) raspberries
5 oz (140 g) white chocolate, chopped into small pieces

Nutrition information (per Serving)

250Calories
35mgCholesterol
75mgSodium
4gProtein
11gTotal Fat
2gFiber
31gCarbohydrates

Preparation

Preheat oven to 350°F (180°C). Place cupcake liners in muffin pan.
Pour all ingredients in a large bowl and stir with wooden spoon, until the batter is combined.
Pour batter equally into cups and bake for 25 minutes, or until an inserted knife comes out clean. Leave to cool at room temperature before serving.
Tips: To transform these muffins into cupcakes, use Cake Mate Cupcake Icing to top off the recipe. For a sweet treat, cut muffins in half while still slightly warm, drizzle with Billy Bee Liquid Honey and serve!

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