Raspberry and white chocolate muffins

Ingredients:

  • 2 cups wholemeal flour

  • 11/2 cup chocolate chips

  • 1 cup low fat milk

  • 2 eggs

  • 1/4 cup vegetable oil or olive oil

  • 1/4 cup honey

  • 1 tsp vanilla essence

  • 1 cup frozen raspberries

Method:

  • Pre-heat the oven to 180C fan forced.

  • Lightly grease 2 x 12 hole mini muffin pans

  • In a bowl sift the flour and combine with the chocolate chips

  • In another bowl whisk eggs and combine with milk, olive oil, honey and vanilla

  • Make a well in the flour mix and add all the liquids, stir until just combined

  • Add in the raspberries and mix lightly

  • Divide the batter between the mini muffin tins and bake for 10-12 mins or until a skewer comes out clean.

  • Stand muffins in the pan for 5 mins, turn onto a wire rack to cool completely. Serve warm or cold.

These are a great snack or for the lunchbox

Makes 24 muffins

Kristi Germaine