Low Sugar Vegan Berry & White Choc Muffins

Method

• Place the dry ingredients in a bowl.
• Add the aquafaba, soya milk, coconut oil (at room temperature and softened in the microwave for 10 seconds) and the raspberries (N.B fold in the raspberries after stage 3. If you prefer to see some larger pieces of raspberries in the muffins).
• Mix well with an electric hand mixer until well combined.
• Place the paper muffin cases into the muffin tin.
• Using an ice cream scoop, place level scoops of the mixture into each muffin case.
• Bake in a preheated oven for 25-30 mins until well risen.
• Place the muffins on a wire rack. Prick each muffin all over with a fork.
• 
  Then..
• Scoop out the centre of each muffin with a teaspoon and discard the removed sponge piece.
• Spoon Three Kings ‘Zero’ White Chocolate Syrup over the top and into the centre of each muffin.
• Place a whole raspberry in the centre of each muffin (so the raspberry cavity is facing upwards). Fill the cavity of each raspberry with Three Kings Strawberry Flavour Sauce.
• Whip up the plant-based cream with an electric hand mixer until it forms stiff peaks. Gently fold in the plant-based yoghurt and swirl in the Three Kings Strawberry Flavour Sauce.
• Place a generous spoonful of the creamy frosting onto each muffin.
• Place a raspberry on top of each muffin and sprinkle with poppy seeds if liked.
• Best served at room temperature but should be stored in the fridge.