Winter is fast approaching and it’s always nice to have some treats you can warm up for those cold winter days. Raspberry & white chocolate are always a winning combination, and one I’ve been leaning towards lately for a lot of things.
Enjoy this recipe for Raspberry & White Chocolate muffins.
You Will Need:
1/2 Cup White Chocolate, roughly chopped
3/4 Cup Caster Sugar
2 Cups Self Raising Flour
1 Cup Frozen Raspberries
1 Egg
1/2 Cup Vegetable Oil
3/4 Cup Buttermilk
Method
Line a muffin tray with liners and preheat oven to 200 degrees celsius.
In a bowl combine the white chocolate, sugar and flour.
Add the raspberries to the mixture and stir to combine.
Whisk the egg, oil and buttermilk together. (Note: if you don’t have any buttermilk, you can create your own by placing 1 tablespoon vinegar into a measuring jug, and then filling with milk until you reach 1 CUP).
Pour the wet ingredients into the dry ingredients and gently mix together until just combined.
Spoon the mixture evenly between the muffin liners, then place in the oven for approximately 20 minutes or until golden.
You can freeze the muffins and heat later. Perfect for work or school lunches. Wrap each muffin in a layer of glad wrap before placing in the freezer.
