White Chocolate and Raspberry Muffins

Name: White Chocolate and Raspberry Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 250 g Plain flour; 2 tsp Baking powder; 60 g Butter (softened); 15 g Granulated Hermestas; 1 Egg; 250 ml Whole milk; 250 g Raspberries; 50 g White chocolate chips

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Diet: Vegetarian

* 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.

Six raspberry muffins on a board surrounded by raspberries and white chocolate chips

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 Healthy Blueberry Muffins, Peanut Butter Banana Muffins, Banana Oat Muffins or Cranberry Orange Muffins?

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Why you will love them
Step by step
What other fruit can you use?
FAQs
Extra tips
More baked items
Recipe
Feedback

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.

Butter and sugar mixed together in a glass bowl

Two: Whisk in the egg.

Butre and sugar beaten together with an egg in a glass bowl

Three: Add the flour, baking powder and milk and mix well.

Four: Carefully fold in the raspberries and white chocolate chips.

A glass bowl full of cake batter with raspberries and white chocolate chips

Five: Line a muffin tin with 8 paper cases. Divide the muffin mixture between the paper cases.

Muffin mixture in eight paper cases in a muffin tin

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.

Have you tried our Apple Hand Pies or Healthy Chocolate Raspberry Brownies? They both use this sweetener.

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.

A jar of hermesetas sweetener next to some muffins

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.

FAQs

How to store muffins

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.

Extra tips

• 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.

More baked items

If you’ve tried these white chocolate muffins, let us know how you got on in the comments below.
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