Macadamia, white chocolate and raspberry muffins
When it comes to comfort food and sweet cravings, you can’t go past these delicious muffins. The macadamias are the heroes of this mix – you’ll seek them out with every bite. And with every nut full of nutritional goodness, reaching for a second one isn’t the worst thing you could do…
- 2 cups self raising flour
- ⅔ cup caster sugar raw
- ½ cup macadamias roughly chopped
- 125 g butter melted
- 1 egg
- ⅔ cup milk
- 1 cup frozen raspberries defrosted
- 100 g white chocolate buttons
Preheat oven to 180°C.
Line a 12-muffin capacity tin with paper muffin wraps.
In a bowl combine the flour, caster sugar and macadamias. In a separate bowl, stir together the butter, egg and milk.
Pour the butter mixture over the dry ingredients and gently stir until just combined. Add the raspberries and white chocolate and gently stir to combine.
Divide the mixture into the muffin wraps. Bake for 15 minutes, until golden and a skewer inserted in the middle comes out clean.
Allow to cool for 5-10 minutes in the tray before removing to a wire rack to cool.
Calories: 2743kcalCarbohydrates: 413gProtein: 57gFat: 101gSaturated Fat: 35gPolyunsaturated Fat: 6gMonounsaturated Fat: 53gTrans Fat: 1gCholesterol: 215mgSodium: 789mgPotassium: 1411mgFiber: 20gSugar: 216gVitamin A: 782IUVitamin C: 33mgCalcium: 912mgIron: 7mg