Raspberry and White Chocolate Muffins
A delicious flavour combination in muffin form: Raspberry and White Choc Chip Muffins.
Servings: 18 small muffins
Calories: 233kcal
Ingredients
- 2 ½ cups SR flour
- ¾ cup caster sugar
- ½ cup milk
- ½ cup greek or natural yoghurt (unsweetened)
- ¼ cup vegetable oil
- 90 grams butter (melted)
- 2 eggs (beaten)
- 2 cups raspberries (250 grams) (frozen or fresh)
- 1 cup white choc chips
Instructions
- Pre-heat oven to 220 degrees celsius (fan-forced).
- Prepare cupcake tins by lining with (18) patty pans.
- Sift flour into large mixing bowl. Add sugar and stir to combine.
- Add remaining ingredients, apart from a handful each of raspberries and white choc chips (to decorate top of muffins), and stir gently to combine. Don't over-stir.
- Spoon mixture into patty pans. Add a couple of pieces of raspberry and a few white choc chips to the top of each muffin.
- Cook for 5 minutes before turning oven temperature down to 190 degrees celsius (fan-forced). Bake for a further 14 minutes (or until a metal skewer inserted into a muffin comes out clean).
- Remove from oven and allow to cool for a few minutes before easing each muffin from the tin and placing on a cooling rack.
Notes
TIP:
Be careful not to over-stir as this will ruin the texture if your muffins!
Q. How long will Raspberry and White Chocolate Muffins keep?
You can keep enjoying them for a couple of days. Store them in an airtight container.
I like to freshen mine in the air fryer for a few minutes before eating.
Q. Can you freeze Raspberry and White Chocolate Muffins?
These muffins are also perfect for freezing and should last a few months in the freezer.
Nutrition
Calories: 233kcal | Carbohydrates: 30g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 57mg | Potassium: 92mg | Fiber: 1g | Sugar: 15g | Vitamin A: 170IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg