White Choc and Raspberry Muffins
I recently made my own vegan white chocolate. It was honestly just so that I could make these muffins! They’ve become a weekly bake in our house and don’t last long. You can use fresh berries if you like – you just may need a few more.
By Plant Based Pom |
Featured in Desserts
Ingredients
- 2 cups plain flour
- 1 cup of sugar
- 5 Tsp baking powder
- Pinch salt
- 1 cup soy milk
- 1/3 cup canola oil
- 1 Tsp lemon juice or Apple Cider Vinegar
- 3 Tbsp Cocobella natural or vanilla yoghurt
- 5 Tsp vanilla extract
- 1 cup frozen raspberries
- 1/2 cup chopped vegan white choc or chips
Method
- Mix dry ingredients in a bowl.
- Mix set ingredients in another bowl.
- Fold the wet into the dry until combined, don’t over-mix!
- Finally fold in the raspberries and white choc chips.
- Divide the mix between 8-10 muffin cases and then bake for 30 mins at 180°C
- Allow to cool before eating!!
