White Chocolate and Raspberry Muffins
Delicious White Chocolate and Raspberry Muffins packed full of fresh raspberries and white chocolate chunks, perfect for an easy bake.
Equipment
- Muffin tray
- mixing bowl
- whisk
- spatula
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 Link: https://www.amazon.co.uk/Freeze-Raspberry-Pieces-Natural-Friendly/dp/B08XQTF7SC?pd_rd_i=B08XQTF7SC&psc=1
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, any flavor chocolate chip can be used, and fresh or frozen raspberries can be used or even a different berry altogether.
Nutrition
Serving: 1Muffin
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