These deliciously crumbley low sugar muffins take the classic raspberry and white choc combo to the next level. Perfect for school and work lunch boxes, or with a cuppa. Yum!
MAKES: 12 large muffins
You will need
Digital kitchen scales
Muffin tray and cases
2 x packets Noshu 98% Sugar Free Vanilla Cupcake Mix
1 x packet Noshu 95% Sugar Free White Choc Baking Chips
For the crumble
90 g Noshu 98% Sugar Free Vanilla Cupcake Mix
½ tsp cinnamon
55 g melted butter
80 g desiccated coconut
20 g rolled oats
For the muffin
2 extra large eggs
70 g melted butter OR 80 g Nuttelex (for dairy free)
6 tbsp milk
1 tsp cinnamon
Remainder of first Noshu 98% Sugar Free Vanilla Cupcake Mix and whole second sachet of cupcake mix (440 g all up)
1 packet Noshu 95% Sugar Free White Choc Baking Chips
170 g frozen raspberries
Preheat oven to 160°C (150°C fan forced). Line your muffin tray with muffin cases.
In a medium bowl mix together all ingredients for the crumble component until combined. Set aside.
For the muffins, place egg, butter (or Nuttelex), milk, cinnamon and cupcake mix in a large mixing bowl and mix with an electric mixer on low for 30 seconds to combine. Then mix on medium-high for 1 minute until batter looks light and fluffy. Fold through your raspberries and white choc chips.
Spoon your batter into prepared muffin cases. Sprinkle over a generous amount of crumble mix on each.
Bake in preheated oven for 20 minutes. Check muffins with a skewer. You’ll know your muffins are done when they are risen, golden brown and a skewer inserted comes out clean.
Allow the muffins to cool for 5 minutes in the tin before transferring onto a wire cooling rack.
Store chilled in an airtight container for 3 days or frozen for up to 3 months.