White Chocolate & Boysenberry Muffins
Vegetarian
Serves 10 people
15 min prep
20 min cook
These White Chocolate and Boysenberry Muffins are the perfect afternoon tea treat.
Both the AnathothBoysenbery and Raspberry Jams go superbly well in this recipe. You can use plain flour if you wish but wholemeal flour gives these muffins a rustic edge and extra fibre boost too.
Ingredients
- 1 1/2 cups Wholemeal Flour
- 1 tsp Bicarbonate of soda
- 2 tsp Baking powder
- 1 pinch Fine sea salt flakes
- 1/2 cup White chocolate chips
- 1/4 cup White sugar
- 1 cup Greek yoghurt
- 1/4 cup Anathoth Farm Boysenberry Jam
- 1 Egg
- 1/2 cup Light-tasting olive oil or macadamia oil
Method
- Preheat oven to 170°C.
- In a large bowl, place flour, then sift in bicarbonate soda and baking powder. Add salt, sugar and white chocolate chips and mix well.
- In another bowl, whisk together yoghurt, Boysenberry Jam, egg and oil until well combined.
- Pour yoghurt/jam mixture into dry ingredients and fold or mix gently with a wooden spoon to combine well.
- Line a muffin tin with 10 patty cases. Scoop about ¼ cup of mixture into each case (a spring-loaded ice cream scoop works well). Top each muffin with a teaspoon of extra jam.
- Bake for 20-25 minutes. Remove from oven and cool on a wire rack slightly before serving.
This Recipe Uses
Boysenberry Jam 455g
$6.89
455g
