Raspberry & White Choc Muffins

Raspberry & White Choc Muffins
 
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This recipe was uploaded
by jutta73

 
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Ingredients

Ingredients
Method
 
  • 2 cups (300g) self-raising flour
  • 2/3 cup (150g) caster sugar
  • 2/3 cup (120g) finely chopped white chocolate
  • 1 egg
  • ¾ cup (180ml) buttermilk
  • 125g unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh or frozen raspberries (can substitute with other berries if desired)
Preheat oven to 180 degrees celcius. Grease 12-hole muffin pan.
Combine flour, sugar and chocolate in large bowl. Stir in combined egg, buttermilk, butter and vanilla extract. Mix together, being careful not to over mix, just mix until all ingredients moistened.
Spoon mixture into prepared pan. Top with berries, press down gently.
Bake for about 20 minutes, until lightly golden brown.

Raspberry & White Choc Muffins

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This recipe was uploaded by jutta73

 
 
These are delicious, light and fluffy muffins due to the buttermilk.

Method


Preheat oven to 180 degrees celcius. Grease 12-hole muffin pan.
Combine flour, sugar and chocolate in large bowl. Stir in combined egg, buttermilk, butter and vanilla extract. Mix together, being careful not to over mix, just mix until all ingredients moistened.
Spoon mixture into prepared pan. Top with berries, press down gently.
Bake for about 20 minutes, until lightly golden brown.
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