Raspberry and White Chocolate Muffins - Coming Soon

Muffin Mix

Ingredients:

2 eggs
220g Greek yogurt
100g milk
70g sunflower oil
5g vanilla extract

270g plain flour
130g caster sugar
50g brown sugar
10g baking powder

70g unsalted butter

150g frozen raspberries
140g white chocolate

Method:

This recipe makes 12 muffins.

First soften your butter in the microwave until just melted, set it aside. Grab 2 mixing bowls. In a larger one combine eggs, yogurt, milk, sunflower oil and vanilla, whisk together. In the other mixing bowl combine flour, sugars and baking powder, mix to combine. Add the dry ingredients to the wet and use a silicone spatula to fold through. when there are still streaks of flour in the mixture, fold in your melted butter. Now we can add the raspberries and white chocolate and gently fold through. It’s important not to over mix the batter, that’s why this is a great recipe to do by hand!

Preheat your oven to 170c fan bake. Line your muffin trays with paper cases/ muffin papers. I use an ice cream scoop to distribute the batter into the paper cases. Now bake the muffins for 36 - 40 minutes.