Raspberry and White Chocolate Muffins
A delightful mix of white chocolate and raspberries, these muffins have been waiting for you.
400g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
Pinch of salt
100g caster sugar
100g brown sugar
100g vegan white chocolate chips
2 tsp egg replacement powder mixed with 4 tbs warm water
1 tsp vanilla or hazelnut essence
80g vegan butter, melted
300ml soy milk mixed with 1 tsp apple cider vinegar
150g frozen raspberries
Preheat oven to approximately 190 degrees Celsius and line or grease a large or medium cupcake tray.
In a large bowl, sift together flour, powder, soda and salt.
Add sugars and chocolate chips and mix to combine.
Add wet ingredients and mix until just combined.
Evenly divide half the mixture into prepared tray, add half the raspberries, top with remaining batter and add remaining raspberries.
Place in the oven to bake for approximately 25 minutes, or until an inserted skewer comes out clean.
Enjoy warm or at room temperature, and store in an airtight container at room temperature or in the freezer.
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