White Chocolate and Raspberry Muffins
Deliciously moist muffins packed with sweet white chocolate and tart raspberries, perfect for any occasion.
Equipment
- muffin tin
- mixing bowl
- Whisk
Ingredients
Dry Ingredients
- 250 g self-raising flour
- 1 teaspoon baking powder
- 100 g caster sugar
Wet Ingredients
- 2 eggs (medium)
- 125 ml milk I use full fat
- 4 tablespoon neutral-tasting oil I use vegetable oil
Add-ins
- 120 g frozen raspberries
- 100 g white chocolate chunks
Instructions
Baking Instructions
- Heat your oven to 180°C (160°C fan) and line a 12-hole muffin tin with paper cases.
- Add 250g of self-raising flour, 1 teaspoon of baking powder and 100g of caster sugar to a large bowl and mix well.
- In another bowl or jug, add 2 eggs, 125ml of milk and 4 tablespoons of oil. Whisk well then pour into the dry ingredients. Stir to combine the wet and dry ingredients, taking care not to over-mix. Gently fold 120g of frozen raspberries and 100g of white chocolate chunks into the batter.
- Divide the batter into the muffin tin and bake for 25-30 minutes until golden on top. The muffins are ready when a cake tester comes out clean. Leave to cool for a few minutes then turn out onto a wire rack to cool fully.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1.5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 0.5gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg
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