Products Used
Raspberry and Blueberry, white chocolate muffins
The perfect weekend bake, our Raspberry, Blueberry and white chocolate muffins are a great one to try with the kids. Made using almond milk, you can swap out the white chocolate with a vegan friendly dark chocolate if you wish to make them vegan friendly.
- 1 hour
- 12 people
Ingredients
300 grams plain flour
200 grams ground almonds
2 teaspoons of baking powder
1 teaspoon of bicarbonate of soda
250 ml almond milk (or any plant-based milk)
200 ml maple syrup
1 teaspoon vanilla extract
75 grams Green Isle Frozen Raspberries
75 grams Green Isle Frozen Blueberries
125 grams white chocolate, finely chopped (if you’d like to make these vegan then just swap out the white chocolate for vegan dark chocolate)
Method:
- Preheat the oven to 200 C / 18) C fan / Gas Mark 6 and line a deep, 12 hole muffin tin with muffin cases.
- Place the flour, almonds, baking powder and bicarbonate of soda into a large mixing bowl and mix together to get rid of lumps.
- In a measuring jug mix the almond milk, maple syrup and vanilla extract together then pour over the dry ingredients in the bowl.
- Stir to combine but stop just before everything is entirely mixed together and add the Green Isle frozen berries and chopped chocolate. Stir the berries and chocolate through the mixture as quickly and gently as you can then divide the mixture between the muffin cases.
- Place into the oven to cook for 25 – 30 minutes until golden brown and cooked through then remove from the oven and allow to cool before serving.
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