Raspberry And White Chocolate Muffins

Baking food, baking, recipes, tastey recipes, recipe ingredients

Serves: 10
Preparation: NA
Cooking Time: NA

A delicious combination of sharp raspberries, sweet chocolate and fluffy sponge, creates a light and tasty muffin.



Ingredients

  • 300g Co-operative plain flour
  • 1 tbp baking powder
  • 100g caster sugar
  • 100g unsalted butter
  • 2 large eggs
  • 200ml semi-skimmed milk
  • 150g raspberries
  • 100g Dr Oetker white chocolate chunks Co-operative paper muffin cases

Method

  1. Pre heat the oven to 200C/180C fan/gas 6. In a muffin tray place 10 paper cases.
  2. Sieve the flour and baking powder into a mixing bowl. Add the sugar and mix together.
  3. Place the butter in a bowl, and blast in the microwave for 30 seconds to melt it. In a separate bowl beat together the eggs and milk, and then pour in the melted butter.
  4. Pour the egg mixture into the flour, and fold in gently.
  5. Mix in half the raspberries. Add the chocolate, and stir everything together gently.
  6. Ladle the mixture into the cases, and bake for 15-20 minutes, or until golden.


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