Raspberry & White Chocolate Muffins

Raspberry & White Chocolate Muffins

0:10 To Prep
0:20 To Cook
12 Servings
Average Rating
Difficulty Easy

The perfect afternoon snack the whole family will love!


  • 200g icing sugar
  • 110g Plain flour
  • 140g almond meal
  • 200g butter melted and cooled
  • 1 cup fresh or frozen raspberries,
  • 100g chocolate, finely chopped
  • 6 egg whites lightly beaten

Step 1

Preheat the oven to 180ºC/160ºC fan forced for fifteen minutes.

Step 2

In a medium bowl, combine sugar, flour, almond meal, butter and egg whites.

Step 3

Mix well until all ingredients are combined and stir through raspberries.

Step 4

Spoon the mixture evenly between the 12 cups and sprinkle with chocolate.

Step 5

Bake for 20-22 minutes or until golden brown and cooked through.

Step 6

Remove from oven and allow cool in the Bakeware Friand Pan before inverting.

Step 7

Dust with icing sugar and serve.

Chef's Tips

Gluten free flour can be used. Remove Raspberries and White Chocolate and add an alternative for a different variety.



There is a mention of 6 egg whites in the required ingredients.....


There is no mention of the number of egg whites in the list of ingredients but they are made mention in step 2. Please advise the amount of egg whites required to perfect this lovely recipe. Thank you.

Write a Review

Retype the CAPTCHA code from the image
Change the CAPTCHA codeSpeak the CAPTCHA code