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Raspberry Lemon White Chocolate Mini Muffins

Name: Raspberry Lemon White Chocolate Mini Muffins
Prep time: 15 min
Total time: 40 min
Cuisine: Breads, Breakfast
Ingredients: For the mini muffins:; 1 ¼ cup all-purpose flour; ½ tablespoon baking powder; ½ teaspoon baking soda; ¼ teaspoon kosher salt; ½ stick unsalted butter, softened to room temperature; ½ cup Splenda® Monk Fruit Sweetener Pouch; 1 egg; 1 tablespoon vanilla extract; ½ cup buttermilk; 1 cup frozen raspberries; 1 teaspoon lemon zest; For the crumble:; ¼ cup Splenda® Monk Fruit Sweetener Pouch; 2 tablespoons all-purpose flour; 1 tablespoon melted butter; For the white chocolate drizzle:; ¼ cup stevia-sweetened white chocolate; 1 teaspoon coconut oil

Makes 20 mini muffins Calories 100 Prep Time 15 minutes Total Time 40 minutes Made with Splenda® Monk Fruit Sweetener

Ingredients

For the mini muffins:

1 ¼ cup all-purpose flour

½ tablespoon baking powder

½ teaspoon baking soda

¼ teaspoon kosher salt

½ stick unsalted butter, softened to room temperature

½ cup Splenda® Monk Fruit Sweetener Pouch

1 egg

1 tablespoon vanilla extract

½ cup buttermilk

1 cup frozen raspberries

1 teaspoon lemon zest

For the crumble:

¼ cup Splenda® Monk Fruit Sweetener Pouch

2 tablespoons all-purpose flour

1 tablespoon melted butter

For the white chocolate drizzle:

¼ cup stevia-sweetened white chocolate

1 teaspoon coconut oil

Nutrition Info Per Serving

Serving Size: 1 mini muffins

Calories	100
Total Fat	7g
Saturated Fat	4g
Cholesterol	25mg
Sodium	70mg
Total Carbs	10g
Dietary Fiber	1g
Sugars	1g
Added Sugars	0g
Protein	2g

Instructions

Preheat oven to 425ºF.
In a bowl, add dry ingredients: flour, baking powder, baking soda, and salt, whisking to combine.
Beat butter until light and fluffy. Add Splenda Monk Fruit Sweetener and blend. Beat in egg until fully incorporated. Beat in vanilla.
Alternate adding in the dry ingredients and the buttermilk: beat in half the amount of dry ingredients, then half the amount of buttermilk. Add in the rest of the dry ingredients and beat, followed by the rest of the buttermilk.
Give the frozen raspberries a rough chop and fold them into the batter gently.
Divide batter evenly among the 20 mini muffin tins.
In a small bowl, mix together all ingredients for the crumble: Splenda Monk Fruit Sweetener, flour, and melted butter. Sprinkle about a teaspoon of crumble on top of each muffin.
Place in the oven and bake for 12-15 minutes, until muffins are cooked throughout. Remove and let cool.
In another microwavable small bowl, add white chocolate chips and coconut oil. Melt in the microwave on 50% power (so the chocolate doesn’t burn). Stir together and drizzle lightly on each muffin. Enjoy!