Gluten Free White Chocolate And Raspberry Muffins Recipes

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GLUTEN FREE WHITE CHOCOLATE AND RASPBERRY MUFFINS



Gluten free white chocolate and raspberry muffins image

These gluten free white chocolate and raspberry muffins are super easy and to make and absolutely delicious!

Provided by Sarah Howells

Categories     Dessert

Time 28m

Number Of Ingredients 12

100 g unsalted butter, (softened)
175 g caster sugar
2 large eggs
140 g natural yoghurt, (I used full fat)
1 tsp vanilla extract
2 tbsp milk
250 g plain gluten free flour
2 tsp baking powder
1 tsp bicarbonate of soda
1/4 tsp xanthan gum
150 g fresh raspberries
100 g white chocolate chips

Steps:

  • Preheat the oven to 200'C and place 12 muffin cases in a 12-hole muffin tin.
  • In a large mixing bowl, cream the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, yoghurt, milk and vanilla extract and mix again until combined.
  • Sift in the flour, baking powder, bicarbonate of soda and xantham gum. Fold in using a wooden spoon or spatula until combined. Pour in the raspberries and white chocolate chips and fold in gently until evenly distributed.
  • Spoon the mixture evenly between the 12 muffin cases, and then place in the oven. Bake for 5 minutes and then turn the temperature down to 180'C. Bake for a further 15-18 minutes and remove from the oven. They should be golden on top and a skewer in the centre should come out clean.
  • Cool on a cooling rack before eating. Will keep in an airtight container for 2-3 days after baking, but best served slightly warm from the oven.

Nutrition Facts : Calories 266 calories, Carbohydrate 38.7 grams carbohydrates, Protein 3.1 grams protein, ServingSize 12 muffins

RASPBERRY & WHITE CHOCOLATE MUFFINS



Raspberry & white chocolate muffins image

Indulge in these raspberry and white choc chip muffins for a sweet treat. Made with fresh or frozen raspberries, they're perfect served with a cuppa

Provided by Liberty Mendez

Categories     Afternoon tea

Time 50m

Number Of Ingredients 11

100g unsalted butter, softened
65g caster sugar
65g light brown sugar
2 large eggs, room temperature
125g Greek yogurt
1 tsp vanilla paste
5 tbsp milk
250g self-raising flour
1 tsp baking powder
200g raspberries (fresh or frozen)
75g white chocolate chips

Steps:

  • Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.
  • Beat the butter and sugar together for 5 mins until pale and fluffy. Add the eggs gradually and beat in until combined. Stir in the yogurt, vanilla and milk. Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in 150g raspberries and white chocolate chips and fill the muffin cases three-quarters full.
  • Push 2 raspberries into the top of each muffin so they're sticking out slightly. Bake for 8 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 20-25 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

Nutrition Facts : Calories 302 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.44 milligram of sodium

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