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Muffin Magic: Raspberry & White Chocolate

recipe image

Serves 12. Makes 12 delicious muffins.

Per serve:



  1. Preheat fan forced oven to 160°C or a conventional oven to 175°C. Grease a muffin tray lightly with oil.
  2. Place muffin mix, eggs, water and oil into a large mixing bowl. Mix with a wooden spoon until just combined (do not over mix).
  3. Add the raspberries and white chocolate and mix through gently.
  4. Spoon into prepared muffin tray, filling each mould two thirds full.
  5. Bake for 20 – 25 minutes. Muffins are baked when the top of the muffin bounces back slightly when gently pressed (if you prefer a more rich and moist muffin, underbake slightly).
  6. Remove tray from oven and allow muffins to cool for 3 – 5 minutes. Place on a wire rack to cool.Storage: Store muffins in an airtight container in the fridge for up to 5 days.

Tasty Tip:

Patty Pans: Using paper patty pans will ensure that your muffins come out of the muffin tray easily and never stick.

Storage: Store muffins in an airtight container in the fridge for up to 5 days.

To freeze muffins: When completely cold, wrap muffins individually in plastic wrap and freeze. Muffins can be frozen for up to 3 months.

To thaw muffins: Unwrap and place on a paper towel or a microwave-safe plate. Microwave on HIGH for 30 – 35 seconds.

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