Raspberry and White Chocolate Muffins

Makes 18 muffins (112g per serve)


  • 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


  • 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


Nutrient content may be impacted when heat or baking is involved
Please check labels on packaged food for allergens.