Raspberry and White Chocolate Muffins
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
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
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.