RASPBERRY & WHITE CHOCOLATE MUFFINS
A delicious fruity treat
Equipment
- Scales
- Muffin tin 12 hole
- Measuring Spoons
- mixing bowl
- Oven
Ingredients
- 100 g butter
- 100 g brown or caster sugar
- 125 g Greek or natural yogurt
- 4 tbsp milk
- 2 eggs
- 250 g self raising flour
- 200 g raspberries* frozen or fresh
- 100 g white chocolate, chopped* or you can use white choc chip drops
- 2 tbsp demerara or more brown sugar optional
Instructions
- Oven 180c
- Cream together the butter and sugar,. Stir in the yogurt and milk. Beat in the egg.
- Fold in the flour until you have a thick batter.
- Chop the chocolate then stir 60g of it in the batter, keeping the rest aside for the topping. Gently mix in the raspberries.
- Grease 12 holes in a muffin tin (or use muffin liners) and divide the batter between the moulds. Scatter with the remaining chopped chocolate, then the demerara sugar.
- Bake for 25 mins until the muffins rise, are golden, and a clean sharp knife inserted in the centre comes out clean.
- Rest for 5 mins in the muffin tin, then remove on to a cooling rack to cool fully.
Notes
These muffins will keep for up to 3 days in an airtight container, a little longer if kept in the fridge.
*You can also use other soft fruit such as strawberries, blueberries, or chopped peaches instead of raspberries and swap the white chocolate for dark or milk chocolate if wished.