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Raspberry and White Chocolate Muffins

Don't miss out on a delicious muffin with your morning (or afternoon) coffee any more! We've put together this recipe for Low Carb Raspberry and White Chocolate Muffins so you can enjoy a delicious healthy, low-carb and convenient snack without the sugar overload you'd normally get from one you buy from a cafe. Whip up these beautiful muffins in about 5 minutes today and give yourself a week's worth of low carb snacks :) #loveyourmuffin

12

1 packet of Protein Muffin Mix 4 eggs or 180g egg white 200ml milk of choice (we used unsweetened almond milk) 300g frozen raspberries 100g white chocolate pieces 1 tsp vanilla extract

--Preparation Preheat your oven to 180 degrees celsius. Line and muffin tray with 10 muffin wrappers and lightly spray with oil. --Method Empty the packet of Protein Muffin Mix into a large mixing bowl. In another mixing bowl, combine the eggs, vanilla essence and milk with a whisk Add the white chocolate and raspberries. Use a spoon to mix the raspberries and white chocolate pieces through the muffin mix. Add the egg mixture into the muffin mix and gently fold to combine. Portion the mixture evenly into the 10 muffin wrappers. Decorate with a few extra rasberries and chocolate pieces on top --Bake Place in the preheated oven and bake for 25-30 minutes or until a skewer comes out clean. Remove the muffins from the oven and wait 5 minutes before removing the muffins and placing them on a cooling rack. --Storage Once cooled completely, pop the muffins into a container with a tea towel over the top, and keep in the fridge for up to 5 days, or freeze for up to 3 months. Reheat muffins in the microwave and serve warm :)