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Raspberry Muffins

WITH Sarah McCarthy

Breakfast • 30 Minutes • Serves: 12 • Cost: $5.50 ($0.45 per Serve)

Raspberry muffins that you can have as a quick and easy breakfast, or make 30 mini muffins and have as a snack! These healthy muffins use wholemeal flour which is a good source of fibre and antioxidants from the extra virgin olive oil and raspberries. The white chocolate chips are "optional."


  • 300g self-raising wholemeal flour
  • 1 large egg, lightly whisked
  • 200ml low-fat milk
  • 1 tsp vanilla extract
  • Zest of 1 medium lemon
  • 80ml olive oil
  • 80ml maple syrup 
  • ½ cup frozen raspberries 
  • ½ cup white chocolate chips


  1. Preheat the oven to 180°C and spray muffin tray, place 12 paper liners in a 12-cup muffin tin. 
  2. Place the flour in a large mixing bowl and make a well in the centre. 
  3. In a separate bowl, whisk the egg, milk, vanilla extract, lemon zest, olive oil and maple syrup together until combined. 
  4. Pour the wet ingredients into the flour well and stir gently to combine. 
  5. Gently fold in the raspberries and white chocolate. 
  6. Spoon the batter evenly between the 12 muffin cups. 
  7. Bake in the oven for 12-15 minutes or until a skewer inserted into the centre of the muffin comes out clean. 
  8. Leave to cool for 5 minutes in the muffin tray before turning out onto a wire rack to cool completely. Enjoy!