Raspberry and White Chocolate Muffins
50 minutes
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
- Preheat oven to 200°C. Line 12-hole (1/3 cup/80ml) muffin pan with paper cases
- 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.
- Spoon mixture into cases; bake about 20 minutes. Stand muffins 5 minutes; turn, top-side up, onto wire rack to cool
