Berry lovers unite
Join our community for tasty recipe ideas, handy hints, seasonal fun facts and more.
White Chocolate and Raspberry Muffins
Serves12
Cooking time
1h
30m
Take lunchbox snacks to the next level. The zing of fresh raspberries pairs perfectly with the heady sweetness of white chocolate to create a truly scrumptious muffin.
Ingredients
1 2/3 cupsself-raising flour
1/2 cupraw caster sugar
100gwhite chocolate, roughly chopped
125gpunnet Driscoll's raspberries
3/4 cupbuttermilk
2extra-large eggs
50gbutter, melted
1 tsppure vanilla extract
Method
-
Preheat
Preheat oven to 180°C (160°C fan-forced). Line a 12 hole 1/3 cup-capacity muffin pan with paper cases.
-
Batter
Whisk the flour and sugar in a bowl, then stir in chocolate and 3/4 of the raspberries. (Reserve remaining berries for tops of muffins). Whisk the buttermilk, eggs, butter and vanilla in a separate bowl or jug. Pour into the flour mixture and stir until just combined. Do not over-mix. Spoon the batter into prepared pans. Gently press reserved raspberries into the top of the batter.
-
Baking
Bake for 20-25 minutes or until muffins spring back when lightly pressed.
