Mini Raspberry and Chocolate Chip Muffins
Prep time:
Cook time:
Total time:
Serves: makes 20 mini muffins
- 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
- Heat oven to 170 degrees. Line mini muffin trays with 20 paper cups
- Into a large bowl, sift together the wholemeal flour, white flour and baking powder
- Stir through frozen raspberries and chocolate chips and set aside
- In a medium sized bowl, whisk the egg, then whisk in oil, sugar, apple sauce, yoghurt, milk and vanilla essence
- Pour egg mixture into the flour mixture and with a large spoon, gently fold in until just combined
- Using a large teaspoon, spoon mixture into muffin cups
- 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/
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