White Chocolate and Raspberry Muffins
Ripe and juicy raspberries and chunks of white chocolate are the stars of these deliciously moist muffins. You can't beat the smell of freshly baked muffins and this flavour combo will be a hit with the whole family.
Servings: 8 servings
Calories: 224kcal
Equipment
- Muffin tin
Ingredients
- 250 g Plain flour
- 2 teaspoon Baking powder
- 60 g Butter softened
- 15 g Granulated Hermestas
- 1 Egg
- 250 ml Whole milk
- 250 g Raspberries
- 50 g White chocolate chips
Instructions
- Preheat your oven to 170°C/150°C(fan)/325°F/Gas 3.
- Put 60 g Butter and 15 g Granulated Hermestas in a bowl and mix together.
- Whisk in 1 Egg.
- Add 250 g Plain flour, 2 teaspoon Baking powder and 250 ml Whole milk and mix well.
- Carefully fold in 250 g Raspberries and 50 g White chocolate chips.
- Line a muffin tin with 8 paper cases. Divide the muffin mixture between the paper cases.
- Bake in the oven for about 20-25 minutes, until cooked through. Leave to cool on a rack.
Notes
- You can swap the raspberries for blueberries, chopped strawberries or blackberries.
- Instead of white chocolate chips, you could use milk or dark chocolate.
- To get really tall muffins like ours, make sure you fill your muffin cases all the way up.
- You can use frozen raspberries too.
- These muffins will store in an air tight container for 3 days, or individually wrapped and in a freezer bag for up to 3 months.
- You could add some flaked almonds on top before they go in the oven for some extra crunch.
- Make these more indulgent by drizzling some icing on top before serving.
- You could had half a teaspoon of cinnamon in to the mixture too.
Nutrition
Serving: 1muffin | Calories: 224kcal | Carbohydrates: 35g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 39mg | Sodium: 82mg | Potassium: 256mg | Fiber: 3g | Sugar: 7g | Vitamin A: 291IU | Vitamin C: 8mg | Calcium: 111mg | Iron: 2mg
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