Raspberry & White Chocolate Muffins


  • 125g Doves Farm Organic Wholemeal Buckwheat Flour
  • 2 tsp FREEE Baking Powder
  • 100g caster sugar
  • 1 egg
  • 50g natural yogurt
  • 50ml oil
  • 1 tsp vanilla extract
  • 75g white chocolate
  • 100g raspberries


  1. Stand the muffin or cupcake cases in the holes of a muffin or tart tray and pre-heat the oven.
  2. Sieve the flour and baking powder into a bowl and stir to combine.
  3. Stir in the sugar.
  4. Break the egg into a large mixing bowl, add the yogurt, oil, and vanilla. Beat together well.
  5. Mix in the prepared flour.
  6. Break the white chocolate into chunks and mix this in too.
  7. Stir in the raspberries.
  8. Spoon the mixture into the muffin or cupcake cases.
  9. Bake for 20-35 minutes, depending on size.
  10. Transfer the cakes onto a wire rack and leave to cool.