Raspberry and White Chocolate Muffins
This is another easy one bowl recipe that uses oil instead of butter. I like to cut the chocolate nice and chunky, it feels more decadent that way when you get a nice big chunk.
They stay fresh for a number of days, or you could keep a stack in the freezer for muffin emergencies.
Raspberry and White Chocolate Muffins
Print RecipeIngredients
- 375g self raising flour
- 1 tsp baking powder
- 220g raw caster sugar
- 1 egg
- 125ml vegetable oil or light flavoured olive oil
- 2 tsp vanilla extract
- 180ml milk
- 390g frozen raspberries
- 180g white chocolate, roughly chopped
Instructions
- Preheat oven to 180°C. Line 12 x ½-cup-capacity (125ml) muffin tins with paper cases and set aside.
- Place the flour, baking powder and sugar in a large bowl and mix to combine.
- Place the egg, oil, vanilla and milk in a medium bowl and whisk to combine. Add the egg mixture to the flour mixture and fold until almost combined.
- Add the raspberries and chocolate to the muffin mixture and mix until just combined. Divide the mixture between the prepared tins. Bake for 25–30 minutes or until cooked when tested with a skewer. Transfer to a wire rack to cool.
Raspberry and White Chocolate Muffins