12 Serves
92 Mins
Preheat your oven to 175°C and line a muffin tray with muffin liners.
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Vitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
90 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
14 mg / 420 mgPhosphorus
59 mg / 1,250 mgPotassium
157 mg / 4,700 mgSodium
230 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
1 g / 28 gSugar
23 g / 50 gSaturated Fat
3 g / 20 gCholesterol
8 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
In a mixing bowl, whisk together the flour and baking powder.
In a separate mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
Beat in the eggs one at a time, then fold in the melted white chocolate.
Gradually incorporate the dry ingredients into the wet mixture, alternating with a splash of heavy cream, and gently stir in fresh raspberries.
Divide the batter evenly among the muffin liners and bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
21
g36
g53
g
