Raspberry & White Chocolate Muffin Recipe


Raspberry & White Chocolate Muffin Recipe

The freshness of the raspberries beautifully complement the scrummy white chocolate. A great combination of ingredients all within one scrummy muffin!! Made these for my friends and they just loved them! I find that it’s best if you keep the white chocolate in large chunks as this tastes best once cooked. Makes approx. 12 muffins. The white chocolate and raspberries compliment each other beautifully in these tasty muffins.

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Raspberry & White Chocolate Muffin Recipe

 
Category, DifficultyBeginner

The freshness of the raspberries beautifully complement the scrummy white chocolate. A great combination fo ingredients all within one scrummy muffin

White Chocolate Muffin Recipe FoodMann
Yields1 Serving
Total Time1 hr

Ingredients
 200 g plain flour
 100 g sugar
 200 g brown sugar
 2 tsp baking powder
 ½ tsp salt
 1 egg
 125 ml buttermilk
 45 ml oil
 ½ tsp vanilla
 100 g white chocolate disks
 125 g fresh raspberries

Directions
1

Preheat your oven to 190 C / 375 F.

2

Line muffin tins with cupcake paper liners and set aside.

3

Whisk together dry ingredients in a large bowl.

4

In another bowl, whisk together eggs, buttermilk, oil and vanilla. Add liquid mixture to dry ingredients and mix with a spoon or rubber spatula until just combined.

5

Carefully fold in white chocolate and raspberries.

6

Fill each muffin 2/3 of the way. Bake for 15-20 minutes or till toothpick inserted in center comes out clean.

7

Cool down for a 5-10 minutes, then remove to wire rack to continue cooling.


Ingredients

Ingredients
 200 g plain flour
 100 g sugar
 200 g brown sugar
 2 tsp baking powder
 ½ tsp salt
 1 egg
 125 ml buttermilk
 45 ml oil
 ½ tsp vanilla
 100 g white chocolate disks
 125 g fresh raspberries

Directions

Directions
1

Preheat your oven to 190 C / 375 F.

2

Line muffin tins with cupcake paper liners and set aside.

3

Whisk together dry ingredients in a large bowl.

4

In another bowl, whisk together eggs, buttermilk, oil and vanilla. Add liquid mixture to dry ingredients and mix with a spoon or rubber spatula until just combined.

5

Carefully fold in white chocolate and raspberries.

6

Fill each muffin 2/3 of the way. Bake for 15-20 minutes or till toothpick inserted in center comes out clean.

7

Cool down for a 5-10 minutes, then remove to wire rack to continue cooling.

Raspberry & White Chocolate Muffin Recipe

 



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