Indulge in the delightful flavors of these Vegan Raspberry and White Chocolate Muffins, a perfect combination of soft vanilla sponge, tangy raspberries, and sweet white chocolate chunks. These muffins are not only beautifully flavored but also incredibly easy to make, making them the ideal sweet treat for any occasion. The dairy-free ingredients ensure that these muffins are suitable for vegans and those with dairy restrictions. The raspberries provide a burst of freshness in every bite, while the white chocolate chips add a creamy sweetness. Whether you’re baking for a special event or simply craving something sweet, these raspberry and white chocolate muffins are sure to impress with their moist texture and exquisite taste.
Ingredients:
- 200g self-raising flour
- 50g vegan vanilla protein powder
- 1/2 tsp baking powder
- 1 tsp bicarbonate of soda
- 150g sugar
- 240g dairy-free milk mixed with 1 tsp vinegar
- 65g dairy-free yogurt
- 50g oil
- 200g raspberries
- 100g dairy-free white chocolate chips
Method:
- Preheat the oven to 170°C and line a muffin tray with liners.
- Mix dairy-free milk with vinegar and set aside to thicken.
- Sift dry ingredients into a bowl.
- In another bowl, mix the wet ingredients.
- Combine wet and dry ingredients, mixing gently until just combined.
- Fold in ¾ of the raspberries and white chocolate chips into the batter.
- Distribute the batter evenly among the muffin cases.
- Heat the remaining raspberries and mash them to create a coulis. Swirl this into the batter.
- Bake for 20 minutes or until the muffins are cooked through.
- Allow to cool before serving.
Enjoy these Vegan Raspberry and White Chocolate Muffins, a delightful and easy-to-make treat for any muffin lover!
