Raspberry & White Chocolate Muffins

---

Makes: 12 muffins • Prep Time: 10 minutes • Cook Time: 18–22 minutes

I N G R E D I E N T S

For the doug

• 300g (2 cups) self-raising flour

• 2 large eggs

• 125g (½ cup) Greek yoghurt

• 125ml (½ cup) milk

• 125ml (½ cup) pure maple syrup

• 80g butter, melted & slightly cooled

• 2 tsp vanilla extract

• ¼ tsp salt

• 125g raspberries, fresh or frozen

• 80g white chocolate chips or roughly chopped white chocolate

D I R E C T I O N S

1. Preheat oven to 180°C fan-forced and line a 12-hole muffin tin with cases.

2. In a large bowl, whisk together the eggs, Greek yoghurt, milk, maple syrup, melted butter and vanilla until combined.

3. Add the self-raising flour and salt. Gently fold until just combined. A few small lumps are perfectly fine!

4. Gently fold through the raspberries and white chocolate. If using frozen raspberries, there's no need to thaw them first.

5. Divide the mixture evenly between 12 muffin cases. Save a few raspberries and white chocolate pieces to press into the tops.

6. Bake for 18–22 minutes, or until risen and lightly golden. A skewer inserted into the centre (avoiding the raspberries) should come out clean.

7. Allow to cool in the tin for 5 minutes before transferring to a cooling rack.

N o t e :

LITTLE TIP: Avoid overmixing once the flour has been added. This is the secret to keeping your muffins beautifully soft and fluffy!

FOR MEAL PREP: Once completely cooled, store in an airtight container for up to 2 days at room temperature or freeze individually for up to 3 months. Simply defrost when needed for an easy lunchbox addition or afternoon snack! 🧁🤍✨✨