Raspberry + White Chocolate Muffins
Ingredients
- 2 eggs
- 180g full fat Greek yoghurt
- 2 tbsp water
- 1 tsp vanilla essence
- 60g olive oil
- 120g honey
- 180g self raising flour
- 50g oats
- ½ tsp baking soda
- ¼ tsp salt
- 60g white chocolate chips
- 100g fresh raspberries
- 2-3 heaped tbsp mixed seeds
To serve (per portion):
- 1-2 tbsp full-fat Greek yoghurt
- Portion of fruit of your choice (e.g., a handful of berries, 1 banana etc.)
Instructions
Preheat the oven to 220 °C and prepare a 12-hole muffin tray with muffin cases, or lightly grease a muffin tin with a little oil. If using a silicone tray, this step can be skipped.
In a large bowl, whisk together the eggs, Greek yoghurt, water, vanilla essence, olive oil and honey until smooth and well combined.
In a separate bowl, sieve the flour, then add the oats, baking soda, salt, and white chocolate chips. Mix to combine.
Make a well in the centre of the dry ingredients and pour in the wet mixture. Gently fold together until just combined, avoid overmixing.
Gently fold in the raspberries to prevent them from breaking up. Stop as soon as everything is evenly combined to keep the muffins light and airy.
Spoon the batter evenly into the 12 muffin holes, leaving room at the top for rising.
Top each muffin with a sprinkle of mixed seeds.
Bake on the top shelf of the oven for 20-30 minutes or until cooked through.
Remove from the oven and leave in the tin for at least 10 minutes to finish cooking in the residual heat.
Serve with a dollop of Greek yoghurt and some fruit of your choice.
Note - The remaining muffins can be stored in the fridge for up to 3 days or frozen for up to 4 weeks once cooled.