Raspberry, White Chocolate and Peanut Butter Muffins

  • 1 cup of self-raising flour

  • 1 tsp of cinnamon

  • 1/4 cup of coconut sugar

  • 1 tsp of vanilla essence

  • 40g of Lard Ass butter

  • 1/3 cup of Honest To Goodness maple syrup

  • 1 egg

  • 1/2 cup of MilkLab almond milk (or milk of your choice)

  • 1/2 cup of white chocolate chips (loving earth is our favourite kind to use)

  • 1/4 cup of Timboon Peanut Butter

  • 3/4 cup of frozen raspberries (we don’t currently stock this product but it can be found at most produce stores)

  1. Set your oven to 180ºC and line a cupcake tray with patty pans.

  2. Combine all ingredients in a bowl and roughly mix. Don’t mix too much as we don’t want the raspberries to mush together.

  3. Spoon mixture into patty pans and bake for 20-25 minutes

  4. Allow the muffins to cool and enjoy!

    This recipe should make about 6-7 muffins

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