Recipe by David L.


  • 3 cups self-raising flour

  • 1 teaspoon baking powder

  • 1/2 cup Natvia Stevia blend

  • 100g white chocolate chips

  • 1 teaspoon vanilla extract

  • 1 cup raspberries (fresh or frozen)

  • 200g sour cream

  • 200ml milk


  • 1.

    Preheat the oven to 180ºC and line a 12 hole cupcake tray.

  • 2.

    Combine the flour, baking powder Natvia, chocolate and vanilla extract, and mix well to combine.

  • 3.

    Fold in the sour cream and enough milk to make a soft dropping consistency, then fold through the raspberries.

  • 4.

    Fill the prepared muffin tray holes ¾ full and bake for 20 to 25 minutes until golden.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 204kj
  • Fat Total 6g
  • Saturated Fat 3g
  • Protein 4g
  • Carbohydrate 48g
  • Sugar 7g
  • Sodium 51mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Raspberries may be substituted with other fruit such as blueberries, apples or apricots.

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