Raspberry and White Chocolate Muffins

Raspberry and white chocolate muffins

Ingredients

  • 1 egg
  • 125g melted butter
  • 1 cup milk
  • 1 cup plain or flavoured yoghurt
  • 1 packet white choc chips (200g)
  • 200g frozen raspberries
  • 4 cups self raising flour (sifted)
  • 3/4 cup castor sugar (reduce to 1/2 cup if using flavoured yoghurt)

Method

Melt butter. Heat oven to 180C.

In a large bowl, mix the wet ingredients, adding the melted butter last. Whisk in the sugar. Add the choc chips and crushed raspberries.

Very gently, stir in the sifted self raising flour – do NOT overmix – you want the mixture to just come together.

Spoon into cup cake patty liners.

Bake moderate oven 20-25 minutes until golden on top and firm to the touch.

Cool on a wire rack. Wrap and freeze for lunchboxes.

Raspberry and white chocolate muffins
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