Mini Raspberry and Chocolate Chip Muffins
Prep time: 
Cook time: 
Total time: 
Serves: makes 20 mini muffins
 
Ingredients
  • ½ cup wholemeal plain flour
  • ½ cup soft white plain flour (soft flour is lower in gluten so makes softer textured cakes and muffins)
  • 1½ teaspoons baking powder
  • ⅓ cup frozen raspberries
  • 2 tablespoons chocolate chips or roughly chopped chocolate
  • 1 x 60g free range or organic egg
  • 1½ tablespoons macadamia oil (see note below)
  • ¼ cup brown sugar
  • ½ cup apple sauce
  • ¼ cup low fat yoghurt
  • 1½ tablespoons low fat milk
  • 1 teaspoon pure vanilla essence
Instructions
  1. Heat oven to 170 degrees. Line mini muffin trays with 20 paper cups
  2. Into a large bowl, sift together the wholemeal flour, white flour and baking powder
  3. Stir through frozen raspberries and chocolate chips and set aside
  4. In a medium sized bowl, whisk the egg, then whisk in oil, sugar, apple sauce, yoghurt, milk and vanilla essence
  5. Pour egg mixture into the flour mixture and with a large spoon, gently fold in until just combined
  6. Using a large teaspoon, spoon mixture into muffin cups
  7. Bake for 12-15 minutes, or until the muffins spring back when lightly pressed
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2014/05/02/mini-raspberry-and-chocolate-chip-muffins/