Raspberry and White Chocolate Muffins
Delicious raspberry and white chocolate muffins perfect for breakfast or snacks.
Equipment
- Digital kitchen scales
- Large sieve
- Mixing bowl
- whisk
- Large metal spoon
- Silicone spatula
- 6-cup large muffin pan
- Baking paper
Ingredients
Dry Ingredients
- 260 g self-raising flour
- 130 g caster sugar
Wet Ingredients
- 1 egg
- 50 g vegetable oil
- 1 teaspoon vanilla extract
- 250 ml milk
Fruits and Chocolate
- 250 g frozen raspberries
- 100 g white chocolate baking chips
Instructions
Baking Instructions
- Pre-heat oven to 180ºC and line either a large 6-muffin tray or regular 12-muffin tray with individual pieces of baking paper.
- Sift the flour into a large mixing bowl and stir in the sugar. Form a well in the centre.
- Lightly whisk the egg, oil, vanilla and milk until combined. Pour the wet ingredients into the flour and sugar well and gently fold together with a metal spoon until just combined. Add the raspberries and white chocolate chips and gently fold to combine, being careful not to over-mix.
- Spoon the mixture evenly into the muffin pan and bake in the oven for 20-25 minutes for a 12-muffin pan, or 35-40 minutes for a large 6-muffin pan.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Difficulty is easy, perfect for a quick and delightful treat.
Nutrition
Serving: 1muffinCalories: 461.4kcalCarbohydrates: 70.1gProtein: 8.9gFat: 16.7gSaturated Fat: 11.1gCholesterol: 34.9mgSodium: 44.9mgPotassium: 219mgFiber: 3.7gSugar: 35.6gVitamin A: 120.9IUVitamin C: 10.9mgCalcium: 101.3mgIron: 0.8mg
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