Raspberry and White Chocolate Muffins
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1 sachet Quaker Super Goodness Super Fruits
- • 25 g Sukrin coconut flour
- • 1 tsp baking powder
- • 1 tsp vanilla extract (or essence)
- • 2 tbsp water
- • 2 tbsp granulated sweetener
- • 5 eggs (separated)
- • 50 g raspberries
- • 8 Raspberries
- • 8 white chocolate buttons
- • Dusting granulated sweetener
Preparation Steps
Sift your coconut flour and baking powder in a bowl.
Mix in your Quaker Super Fruits sachet and then add your vanilla essence, sweetener and egg yolks.
Mix in your water being sure to mix well.
Whisk your whites until stiff.
Add a spoonful at a time and mix well until you have a workable consistency, then gently fold in the remaining whites.
Gently fold in your raspberries and spoon the mix into your muffin cases.
Bake in a preheated oven at 180°C for 25 minutes.
Once out the oven, add one small white chocolate button on top and place a fresh raspberry on once the button starts to melt.
Dust with icing sugar and enjoy.