White Choc & Boysenberry Jam Muffins

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Makes: 10 muffins
Preparation time: 15 minutes
Cooking time: 20 minutes

You can use plain flour if you wish but wholemeal flour gives these muffins a rustic edge and extra fibre boost too.

Recipe created for us by Martyna of www.wholesome-cook.com

INGREDIENTS

  • 1½ cups wholemeal flour
  • 1 tsp bicarbonate soda
  • 2 tsp baking powder
  • pinch fine sea salt flakes
  • ¼ cup white sugar
  • ½ cup white chocolate chips
  • 1 cup (280g) Greek yoghurt
  • ¼ cup (90g) Barker's Boysenberry Jam
  • 1 egg
  • ½ cup light tasting olive oil or macadamia oil

METHOD

  1. Preheat oven to 170ºC.
  2. In a large bowl, sift flour, bicarbonate soda and baking powder. Add salt, sugar and white chocolate chips and mix through.
  3. In another bowl, whisk together yoghurt, Boysenberry Jam, egg and oil until well combined.
  4. Pour yoghurt jam mixture into the dry ingredients and fold or mix gently with a wooden spoon to mix well.
  5. Line a muffin tin with 10 patty cases. Scoop about ¼ cup of mixture into each case (we recommend using a spring-loaded ice cream scoop for ease). Top each muffin with a teaspoon of extra jam.
  6. Bake for 20-25 minutes. Remove from oven and cool on a wire rack slightly before serving.
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