White Chocolate & Raspberry Muffins!
Delicious and Light White Chocolate & Raspberry Muffins packed full of Fresh Raspberries & White Chocolate Chunks – perfect Easy Bake!
Equipment
- muffin tray
- whisk
- spatula
- bowl
Ingredients
Muffins
- 160 ml Sunflower Oil
- 150 ml Whole Milk
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 300 g Self Raising Flour
- 200 g Caster Sugar
- 150 g White Chocolate Chips Or chopped chocolate
- 150 g Raspberries
Optional Decoration
- 75 g White Chocolate melted
- Freeze Dried Raspberries Optional decoration
Instructions
Instructions
- Preheat your oven to 180C/160C Fan and line a 12-hole muffin tray with cases
- Mix together the egg, milk, vanilla and oil in a bowl (I use a whisk).
- Add the flour and sugar to the mixture, and using a spatula, mix together as little as possible till it's combined!
- Add in the white chocolate chips and the raspberries and fold through.
- Split the mixture evenly between the 12 cases, and bake in the oven for 25-30 minutes!
- Leave to cool fully in the tin, or on a wire rack.
- Once cooled, drizzle over some white chocolate and sprinkle on some freeze-dried raspberries!
Notes
These will last for three days once baked, but are best on the day of baking. You can swap the sunflower oil for vegetable oil! You can use any flavour chocolate chip. You can use fresh or frozen raspberries - or a different berry altogether!
Nutrition
Serving: 1muffin
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