Healthier Raspberry and white Chocolate Muffins

As a dietitian, I'm always trying to enhance the nutritional content of meals and snacks. It doesn't take much tweaking of your baked goods to give a little boost to the nutrition, without compromising on taste. 

Some ideas you can try with some of your favourite recipes include...

🌾 Switch out white flours for some wholemeal and or rolled oats to boost not only the fibre but nutrients found in the husks of grains like B vitamins, zinc and magnesium.
🍎 Keeping sugar in check by using the natural sweetness of fruits.
🥄 Incorporating yogurt for added protein.

Don't overlook the final product - no one desires a muffin with a cardboard-like taste or texture. Palatability is key! 🙌

My raspberry & white chocolate muffins incorporate all of these principles. They're not just tasty but light, moist, and higher in fibre than your typical muffin recipe. 🧁

And for ultimate convenience (and to keep you ahead of the lunch box game), this recipe yields 18 medium-sized muffins and 12 mini muffins, perfectly sized for lunch boxes. 

Ingredients - Makes approx. 2 dozen medium sized muffins, or 18 medium muffins and 12 mini muffins. 

1 cup plain flour

1 cup plain wholemeal flour

1 Tablespoon + 1 tsp baking powder

1/2 cup rolled oats

1 cup white sugar

1 cup white chocolate chips

1 1/2 cup frozen raspberry pieces

1 cup natural unsweetened yoghurt

1 tsp vanilla paste

2 eggs, beaten

1/4 cup milk

115g salted butter, melted

Optional - raw sugar and rolled oats to top muffins with.

Directions:

Prepare 12 1/2 cup muffins trays (and a mini muffin tray if using). Heat oven to 160 degrees C (fan forced) or 180 Degrees C (conventional).

In a large bowl sift your flours and baking powder, returning the husks from the wholemeal flour to the bowl. Stir through oats.

In a separate bowl combine all wet ingredients  (yoghurt, eggs, milk, vanilla paste and melted butter).

Pour wet ingredients into dry and stir to combine. Add choc chips and frozen raspberries and mix through batter.

Use an ice cream scoop to 3/4 fill prepared muffin tins. Top with a sprinkle of rolled oats and raw sugar.

Cook larger muffins for 20 - 25 mins or until cooked through and golden brown on top. Mini muffins will cook in about 12 - 15 mins. 

Freeze for up to 3 months.