Makes 18 muffins (112g per serve)
Ingredients
- 2 ½ cups (375g) self-raising flour
- 1 ¼ cups (165g) brown sugar
- 2 ¼ cups KID ESSENTIALS®
- 200g NESTLE Bakers Choice White Choc Bits
- 2 tbsp vegetable oil
- 310mL milk
- 1 egg, lightly beaten
- 2 cups frozen raspberries
Method
- Preheat oven to 180°C/160°C fan-forced. Line 18 holes from two 12 muffin trays with paper cases.
- Sift flour into a bowl, then stir through, sugar, KID ESSENTIALS® and NESTLE Bakers Choice White Choc Bits.
- Add oil, milk and egg, then fold through raspberries.
- Spoon mixture evenly into muffin pans, and bake for 20 minutes, or until cooked through.
Nutrition Information
| Quantity per Serving | Quantity per 100g | |
|---|---|---|
| Weight (g) | 112.02g | 100.00g |
| Energy (kJ) | 995.29kJ | 888.50kJ |
| Protein (g) | 5.11g | 4.56g |
| Total Fat (g) | 8.16g | 7.28g |
| - Saturated Fat (g) | 3.35g | 2.99g |
| - Trans Fatty Acids(g) | >0.08g | >0.07g |
| Carbohydrate (g) | 35.83g | 31.99g |
| Sugars (g) | 18.35g | 16.38g |
| Dietary Fibre (g) | 1.98g | 1.77g |
| Sodium (mg) | >166.33mg | >148.48mg |
Disclaimers
Nutrient content may be impacted when heat or baking is involved
Please check labels on packaged food for allergens.
