Method
Created by @bianca.pku.life
Step 1
Preheat oven to 180 degrees Celsius fan forced.
Step 2
Combine all ingredients together, except for the frozen raspberries in a large mixing bowl.
Step 3
Once combined, fold in frozen raspberries.
Step 4
Grease a 12-hole muffin baking tray with oil spray.
Step 5
Evenly divide mixture between 12 muffin holes.
Step 6
Bake for 20-25 minutes until golden brown.
Refer to labels for allergen and other product information. Refer to labels for allergen and other product information.
Ingredients
- 260g low protein flour
- 100g Nestle Bakers' Choice White Choc Melts
- 160g caster sugar
- 80g macadamias
- 1 tsp baking powder
- 1 x egg replacer (to substitute 1 x egg)
- 125g melted butter
- 1 cup frozen raspberries
- 160ml low protein milk alternative
- oil spray
Table
