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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.
Preheat oven to 180°C (160°C fan-forced). Line a 12 hole 1/3 cup-capacity muffin pan with paper cases.
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.
Bake for 20-25 minutes or until muffins spring back when lightly pressed.
1 2/3 cups self-raising flour
1/2 cup raw caster sugar
100g white chocolate, roughly chopped
125g punnet Driscoll’s raspberries
3/4 cup buttermilk
2 extra-large eggs
50g butter, melted
1 tsp pure vanilla extract
