Raspberry and White Choc Muffins…
Yummy
- 100g butter, chopped
-
1 cup Caster Sugar
-
1 cup milk
1 egg, lightly beaten
-
1 cup fresh or frozen raspberries
-
1/2 cup white chocolate chips
-
Icing Sugar
for dusting
Method
Preheat the oven to 190°C.
Lightly grease or oil
spray a 12-muffin tin.
Place the flour in a large bowl. Using your fingertips, rub the butter
into the flour, until well combined.
Add the sugar,
milk, egg, raspberries and white chocolate.
Fold until just
moistened.
Spoon into the muffin
. Bake for 20 minutes.
Stand for 5 minutes before turning onto a wire rack to cool.
Dust with icing sugar
before serving.
Tips
and Variations
You can substitute the white choc for milk choc chips
or have 1/4 cup or choc and 1/4 cup of white choc\
Remember to fold the muffin mixture so it does not feel heavy after you have baked the muffins.
