There’s a coffee shop across the road from my office and they sell these ginormous mixed berry and white chocolate muffins. If you’re lucky, they’ll still be warm from the oven. When I feel like treating myself, I love popping down there for one and a small soy latte – heaven!
Like all good things, too much of it (and I often let myself have too much) and you end up with a few slight problems – the muffins are always a little too big, they’re a little too processed to eat regularly and it costs me $9 a time. I don’t need the padding around the waistline, the high and crash unique to junk food and, in my bid to be more financially responsible, the added expense.
So to help counter these slight issues, I took the idea home and made it better. The recipe is so simple, Bella’s able to help out keeping her occupied and out of trouble – at least for a little while.
Raspberry and White Chocolate Muffins
adapted from a Donna Hay recipe
makes approximately 16 muffins
300G white spelt flour
2 teaspoons baking powder (aluminium free, if possible)
150g coconut sugar
240g premium coconut cream
1 teaspoon lemon rind, grated
80ml coconut oil, melted
225g frozen raspberries
175g white chocolate melts (NOTE: You could use white chocolate chips if you like but I much prefer melts. They melt (shocking!) in the heat and caramelise – it’s delicious.)
- Preheat over to 180 degrees C. Line muffin tray with muffin liners.
- Sift dry ingredients into a large mixing bowl.
- In a separate bowl, mix the coconut cream, eggs, rind and coconut oil. Stir into the flour mix.
- Fold in raspberries and melts. Spoon into muffin cases and bake for 15-20 minutes or until golden.