Raspberry & White Chocolate Muffins

It’s Wednesday so we all need a little lift.    On Friday night last I made a batch of Raspberry and White Chocolate muffins.   My intentions were pure,  I was to bring them around to my friends house where the girls were gathering for lunch on Saturday.   I did manage to bring them around, but not after myself and Dave savaged a couple (each), the muffins were lucky to get out alive!

A  super simple, bung it all together recipe is a perfect midweek pick up, or for an afternoon treat with coffee….

What do I need?

  • 2 cups (300g) plain (all-purpose) flour
  • 2 teaspoons baking powder
  • ¾ cup (165g) caster (superfine) sugar
  • 1 cup (240g) sour cream
  • 2 eggs
  • 1 teaspoon finely grated lemon rind
  • ⅓ cup (80ml) vegetable oil
  • 1½ cups (225g) frozen raspberries
  • 1 cup (175g) chopped white chocolate

What do I do?”

  • Preheat oven to 180ºC (355ºF).
  • Line 6 x ¾ cup-capacity (185ml) moulds with non-stick baking paper,
  • making sure the paper is 5mm above the top of the tin. Sift the flour and baking powder into a bowl.
  • Add the sugar and stir to combine.
  • In a separate bowl, combine the sour cream, eggs, lemon rind and oil and whisk together. Stir through the flour mixture until just combined.
  • Carefully fold in the raspberries and chocolate and spoon into the lined moulds.
  • Bake for 40 minutes or until cooked when tested with a skewer.  Makes 6 in larger moulds, or makes 12 in smaller muffin trays.

(Photography: David McClelland)

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Comments

  1. Yummy! Can’t wait to try these at home 😉

  2. this is exactly what I need today!

  3. Our eldest made chocolate and ginger cup cakes last night. She took all bar two off to a friends house. I felt cheated!
    Best,
    Conor

  4. Oooh delicious! I only like white chocolate when it’s in baking and raspberries can only make the situation better. Thanks!

  5. These look magnificent. I made a mid-week treat of chocolate cake with the intention of sharing it… didn’t quite work out that way 😛

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