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RASPBERRY WHITE CHOCOLATE MUFFINS

BY @tracybakesketo 

RASPBERRY WHITE CHOC MUFFINS
Makes 4 Extra Large Muffins

INGREDIENTS:

  • 65g almond flour
  • 20g coconut flour
  • 1 Tbls psyllium husk
  • 1/2 tsp xanthan gum
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 eggs (separated)
  • 6 tablespoons erythritol
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla
  • 60g melted butter
  • 4 Tbls water
  • 100g Vitawerx white chocolate (Chopped into chunks)
  • 2 large handfuls of frozen raspberries

METHOD: 

  1. Preheat oven to 180°C.
  2. Prepare a muffin tray with baking paper or spray oil.
  3. Whisk together almond flour, coconut flour, psyllium husk, xanthan gum, baking powder and baking soda. Set aside.
  4. Beat egg whites until soft peaks form and set aside.
  5. Add egg yolks and sweetener to a large bowl and beat with an electric mixer on medium speed until pale and fluffy.
  6. Add vanilla extract, vinegar and melted butter.
  7. Add flour mixture slowly, slowly adding water and beating until well incorporated. Stir in raspberries and white chocolate chunks.
  8. Fold egg whites gently into batter. The dough will be thick initially, but will loosen up as you begin to incorporate the egg whites.
  9. Spoon batter into the prepared muffin tray.
  10. Bake for 20 minutes or until deep golden brown and a toothpick inserted comes out clean. Leave to cool for 15 minutes in the tray before removing, and cool completely in a rack (they will be very tender when warm, so handle gently).
  11. Store in an airtight container for up to 3 days.

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