Raspberry and White Chocolate Muffins

    These moist and moreish raspberry and white chocolate muffins are great for lunch boxes or an afternoon tea treat. I fill my muffin cases right to the top so you have nice big muffins just like you find in cafes!


    1 person made this

    Ingredients
    Makes: 12 muffins

    • 2 1/4 cups (335g) self-raising flour
    • 3/4 cup (165g) caster sugar
    • 80g butter, melted
    • 1 cup (250ml) milk
    • 1 egg
    • 200g frozen raspberries
    • 125g white chocolate, chopped

    Directions
    Preparation:20min  ›  Cook:20min  ›  Extra time:10min cooling  ›  Ready in:50min 

    1. Preheat oven to 200°C. Line 12-hole (1/3 cup/80ml) muffin pan with paper cases
    2. Combine flour and sugar in large bowl. Stir in combined butter, milk and egg. Do not over-mix; mixture should be lumpy. Add raspberries and chocolate and fold through gently.
    3. Spoon mixture into cases; bake about 20 minutes. Stand muffins 5 minutes; turn, top-side up, onto wire rack to cool

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