Raspberry, white chocolate muffins
Amazingly versatile, raspberry, white chocolate muffins are ideal for breakfast, as a snack with 11 o’clock tea or as a light lunch or supper
Makes 11 raspberry, white chocolate muffins Heat oven to 180 °C. Line 11 standard muffin-tin hollows with paper cases and grease with non-stick spray. In a mixing bowl sift together 240 g (430 ml) cake flour, 15 ml baking powder and 1 ml salt. Add 100 g (125 ml) sugar and mix well. Chop 100 g white chocolate into pieces and add to dry ingredients. Whisk together 1 egg, 2 ml vanilla essence, 225 ml milk and 50 ml melted butter. Add to dry ingredients, mixing well. Add 150 g whole raspberries. Divide the batter among the muffin hollows and bake for 20 – 25 minutes. Use a thin skewer to test if done.
30 Muffins sweet and savoury
Edition SARIE FOOD April / May 2014 | Story 30 Muffins| Recipe Raspberry, white chocolate muffins