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Raspberry and White Chocolate Muffins

INGREDIENTS

2 cups self raising flour

¾ cup caster sugar

100g white chocolate chips

1 egg, beaten

¼ cup vegetable oil

1 cup milk or buttermilk (I used buttermilk)

1 tsp vanilla essence

125g frozen raspberries

Icing sugar, to dust

METHOD

Preheat oven to 200˚C or 180˚C fan-forced.

Spray a 12-hole muffin tin.

In a large bowl place the SR flour, sugar and white choc chips. Stir

together. Create a well in the centre.

In a medium sized bowl whisk together the egg, oil milk and vanilla

essence. Pour the liquid into the dry ingredients and gently fold the

mixture together. Be careful not to over-mix or you will end up with

dense muffins.

Then gently fold through the frozen raspberries.

Spoon the mixture into the muffin tin (¾ full)

Bake for 20-25 minutes or until lightly golden.

Cool in the tray for 5 minutes then transfer to a cooling rack.

Dust with icing sugar before serving warm or cold.

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