* This is a sponsored post for Hermesetas *
Ripe and juicy raspberries and chunks of white chocolate are the stars of these deliciously moist muffins. You can't beat the smell of freshly baked muffins and this flavour combo will be a hit with the whole family. Light, fluffy and lower in sugar thanks to using Hermesetas Granulated Sweetener.
These taste like the kind of soft and moist muffins you would get from a bakery and the combination of raspberries and white chocolate is a total winner. Once you have the basic muffin recipe down, you can switch up the flavour combo with your favourite fruit and chocolate too.
If you are looking for some other muffin recipes to try, they why not try our Blackberry Muffins, Healthy Blueberry Muffins, Peanut Butter Banana Muffins, Banana Oat Muffins or Cranberry Orange Muffins?
Why you will love them
- Light and fluffy muffins
- They smell AMAZING when baking
- Lower in sugar
- Easy to adapt with different fruit and chocolate combos
Step by step
One: Put the butter and Hermesetas in a bowl and mix together.
Two: Whisk in the egg.
Three: Add the flour, baking powder and milk and mix well.
Four: Carefully fold in the raspberries and white chocolate chips.
Five: Line a muffin tin with 8 paper cases. Divide the muffin mixture between the paper cases.
Six: Bake in a preheated oven at 170°C/325°F/Gas 3 for about 20-25 minutes, until cooked through. Leave to cool on a rack.
What is Hermesetas?
Hermesetas is a sugar alternative and one teaspoon provides the same degree of sweetness as a teaspoon of sugar, but with no or a very low amount of calories. Switching sugar to low calorie sweeteners, like Hermesetas, can reduce your daily calorie intake by 10% and lead to a statistically significant weight loss of 0.2kg (0.44lbs) a week.
The best thing is, it's such a simple swap. For every 50g of sugar you would use in baking, swap it for 5g of Hermesetas Granulated Sweetener.
Don't just take our word for it - NHS Choices says: “Like sugar, sweeteners provide a sweet taste but what sets them apart is that, after consumption, they don’t increase blood sugar levels”.
I have struggled with sugar crashes in the past and desserts like this would usually cause me to have a sugar crash about an hour later, but that doesn’t happen since I have made this swap.
We have been using Hermesetas Granulated Sweetener in our baking, sweet breakfast and hot drinks for about a couple of years now and I have noticed such a difference in my energy levels, but no difference in taste of our recipes.
Where Can You Buy It?
It is readily available too and you can pick it up in Sainsbury's, Waitrose, Savers and independent pharmacies and it’s also easy to use in all your favourite sweet treats.
All Hermesetas products are heat-stable, so they won’t lose their sweetness even when exposed to the high temperatures involved in baking. Don’t be nervous about making this swap with all your favourite recipes, as it’s a really easy swap.
Head over to the Hermesetas website to find some more childhood memory recipes - sweet but low in calories, supporting healthy diet swaps.
What other fruit can you use?
The great thing about these muffins is that once you have the basic muffin mix perfected (which isn't hard, as these are so easy to make and we have tested them many, many times), then you can switch things up and make them with different combinations.
You could swap the raspberries for blueberries, chopped strawberries or blackberries. You can also swap the white chocolate for dark or milk chocolate chips, but we think the combination of raspberries and white chocolate is amazing.
These muffins will stay fresh in an air tight container for 3 days. You could also freeze them individually wrapped and then put in freezer bags for up to 3 months. But we find the texture does change once they are defrosted.
More baked items
White Chocolate and Raspberry Muffins
- 250 g (2 cups) Plain flour
- 2 teaspoon Baking powder
- 60 g (0.25 cups) Butter - softened
- 15 g (1 tablespoon) Granulated Hermestas
- 1 Egg
- 250 ml (1 cups) Whole milk
- 250 g (2 cups) Raspberries
- 50 g (0.25 cups) White chocolate chips
- Preheat your oven to 170°C/150°C(fan)/325°F/Gas 3.
- Put 60 g Butter and 15 g Granulated Hermestas in a bowl and mix together.
- Whisk in 1 Egg.
- Add 250 g Plain flour, 2 teaspoon Baking powder and 250 ml Whole milk and mix well.
- Carefully fold in 250 g Raspberries and 50 g White chocolate chips.
- Line a muffin tin with 8 paper cases. Divide the muffin mixture between the paper cases.
- Bake in the oven for about 20-25 minutes, until cooked through. Leave to cool on a rack.
- You can swap the raspberries for blueberries, chopped strawberries or blackberries.
- Instead of white chocolate chips, you could use milk or dark chocolate.
- To get really tall muffins like ours, make sure you fill your muffin cases all the way up.
- You can use frozen raspberries too.
- These muffins will store in an air tight container for 3 days, or individually wrapped and in a freezer bag for up to 3 months.
- You could add some flaked almonds on top before they go in the oven for some extra crunch.
- Make these more indulgent by drizzling some icing on top before serving.
- You could had half a teaspoon of cinnamon in to the mixture too.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.