Berry & White Chocolate Muffins

Recipe by Pamela Higgins Combining beautiful mixed berries with delicious zero added sugar white chocolate, these Berry and White Chocolate Muffins are beautiful to bite into. Not only are they a great way to start the day but they make the perfect after dinner treat too!

Prep: 15 minutes

Cook: 15 minutes

Ingredients

150g brown rice flour
50g ground almonds
1 tablespoon cornflour
50g Natvia natural sweetener
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
200ml almond milk (or cow’s milk)
1 egg
2 tablespoons melted coconut oil (or light olive oil)
1 teaspoon vanilla extract
1 tablespoon white chocolate flavouring/ sugar-free syrup
100g fresh or frozen mixed berries
50g no added sugar white chocolate, cut into small chunks

Drizzle

25g white chocolate, broken up
1 teaspoon coconut oil
Freeze-dried raspberries
Dried rose petals

Method

Preheat the oven to 180 degrees and lightly grease a 6-hole muffin tin.
Mix together the flour, ground almonds, cornflour, Natvia, baking powder and bicarbonate of soda in a large bowl.
Whisk together the almond milk, egg, coconut oil and vanilla then pour into the dry ingredients and stir to combine. Fold in the chocolate and berries.
Spoon between the muffin tins to reach just the top then bake for 12-15 minutes until risen and slightly golden. Leave to cool.
To decorate once cooled, gently melt the extra chocolate and coconut oil then drizzle over and scatter freeze-dried raspberries and rose petals. Enjoy!