Saturday, 5 October 2013

White Chocolate Raspberry Muffins


These are probably my most requested and most made muffins. There are just some flavour combinations that work perfectly, and white chocolate and raspberries are probably my favourite. And in the past couple of weeks I've made these twice. Once for closing night party for my teen's Fringe theatre show, "The Words of Others" and once for the first read of my new show, "Six & Out". Both times, they were eaten very quickly. This always makes me a happy little baker.

These are simple to make and I often make these when I have little time. I often can get up and make these while getting ready to leave in the morning. The batter has almost a lemonade taste and I often take a sneaky spoonful when making it. The only problem with these muffins, you can rarely stop at one.So make them, it'll make you a popular baker too!


2 cups Self Raising Flour
2/3 cup Caster Sugar
2/3 cup White Chocolate Chips
1 Egg
3/4 cup Milk
125g Unsalted Butter, melted
1 teaspoon Vanilla Essence
1 cup Frozen Raspberries


1 - Grease a 12 hole muffin pan and preheat oven to 190°c.

2 - Combine flour, sugar, chocolate and raspberries in a large bowl.

3 - Combine egg, milk, butter and vanilla and stir into the flour mix. Don't over mix.

4 - Spoon mixture into pan and bake for 20 minutes, approximately.

5 - Turn onto a wire rack and cool.

6 - Enjoy!


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