I made these last night with my kids cooking & fitness class. They were gone in a flash. The combination of raspberry and white chocolate is a real winner, and the addition of oats and greek yoghurt make them a healthier option too.
Raspberry & White Chocolate Mini-Muffins
1 ½ cups plain flour
4 tsp baking powder
½ cup oats
½ cup brown sugar
2 tablespoons butter
1 cup greek yoghurt
1 tsp vanilla essence
1 1/4 cups raspberries (fresh or frozen) ½ cup white choc chips
Sift flour and baking powder in a small bowl. Stir through oats and brown sugar.
In a large bowl, melt butter, add greek yoghurt, eggs, and vanilla, mix well.
Tip dry ingredients into wet ingredients and gently stir. Add raspberries and white choc chips, fold gently.
Spoon into a mini muffin tray, bake at 160 deg C for 12-15 minutes, or until cooked when tested with a skewer. Enjoy!